TEFAL OptiGrill Elite XL Handbuch Seite 11

GRILLED CHIMICHURRI
3 rib steaks (see below)

4 tablespoons wine vinegar

3 cloves of garlic

1 small bunch of flat-leaf

parsley
1 1/2 teaspoons dried

oregano
Mix or finely chop the
parsley with the peeled and
crushed garlic cloves.
Add the vinegar, Cayenne
pepper, oregano, salt,
pepper, oil and mix. Pour
the chimichurri sauce into a
bowl.
Turn on the grill. Select the
program and press OK.
Dab the rib steaks with
paper towels. Season both
sides with salt and pepper.
Depending on your preference you can increase the
amount of garlic or chilli in the chimichurri sauce.
You can also replace the rib steaks with other cuts of
beef, such as rib eye or rump steak, for example.
18
RIB STEAK
| Serves 6 | 15 min. |
Automatic program
2 pinches of Cayenne

pepper
9 tablespoons vegetable oil

S alt & pepper

As soon as preheating is
complete, put the rib steaks
on the grill and close it.
Cook as shown on the
display, until they are
cooked to your preference:
very rare (blue), rare,
medium or well-done.
Transfer the rib steaks to
plates and serve with the
chimichurri sauce.
FLANK STEAK MARINATED
IN LIME & CORIANDER
| Serves 6 |
2 flanks steak of

approximately (2 x 500 g)
2 bunches of coriander,

finely chopped
7 5 ml lime juice

3 tablespoons of

vegetable oil
3 fresh onions, chopped

Mix the coriander, lime juice,
oil, garlic, onions, chilli, salt
and cumin until a uniform
mixture is obtained. Coat
the flank steak with the
mixture. Refrigerate and
marinate for at least 4 hours.
Take the meat out of the
refrigerator and remove
most of the marinade.
Discard the remaining
marinade.
Turn on the grill. Select the
program and press OK.
You can substitute flank steak with a thick slice of rump
steak. To make fajitas, serve slices of meat with tortillas,
grilled onions and peppers, double (heavy) cream, salsa
sauce and guacamole.
To ensure a tender flank steak, do not to exceed the
cooking time.
19
15 min. | Marinating time 4 hours |
Automatic program
8 cloves of garlic, peeled

and crushed
1 small green pepper,

de-seeded
1 tablespoon

ground cumin
1 teaspoon salt

As soon as preheating is
complete, put the flank
steak on the grill and
close it.
Cook as shown on the
display, until they are
cooked to your preference:
very rare (blue), rare,
medium or well-done.
Transfer the flank steak to a
cutting board and let it rest
for 5 minutes before cutting
the meat into thin slices.