Krups Specialty Smoke-less Grill PG770D51 Mode D'emploi page 14

Grilled Kansas City Strip Steak
with Tarragon Butter
Ingredients
For the Tarragon Butter
„ 1 stick (8 tablespoons) salted butter at room
temperature
„ 1/4 cup fresh tarragon leaves, finely chopped
For the Steaks
„ 4 beef strip steaks
„ 4 tablespoons of tarragon butter
„ Sea salt and fresh ground black pepper
For the Corn Salad with Grape Tomatoes and Basil
„ 4 ears of corn, kernels removed
„ 2 tablespoons light cream (or half and half)
„ 1 pint fresh grape tomatoes, sliced in half
Directions
For the tarragon butter:
Place the softened butter, tarragon, lemon zest and pepper in a small bowl. Thoroughly mix until it is light
and fluffy.
After creaming the butter, place it on a sheet of plastic wrap and roll it up into a round cylinder, about 5 inches
long. Twist ends to seal. Refrigerate until firm.
Remove from refrigerator 30 minutes prior to grilling the meat.
For the steaks:
Remove the steaks from the refrigerator about 20 minutes prior to grilling. Pat the steaks dry with a paper
towel. Season both sides of the steak with the sea salt and pepper.
Turn the grill to 475 °F and wait until the preheating phase is complete, the READY Light will turn on. Place
the steaks on the cooking plates.
Cook the first side for 3-4 minutes, depending on the thickness of the steaks and the temperature of the
grill. About halfway through cooking the first side, rotate the steaks 45 to 60 degrees to give them the classic
cross-hatched grill marks.
Use a pair of tongs to flip the steaks, and cook them for another 3-4 minutes. You can test for doneness by
pressing the center of the steaks with your thumb. For medium rare, the steak should spring back without
feeling overly firm.
Remove the steaks from the grill, cover them with foil and let them rest, in a warm place, for five minutes. Top
each steak with one tablespoon of tarragon butter.
For the salad:
Place the corn kernels in a microwave safe dish. Add the cream, cover with plastic wrap and microwave
on high for 2 minutes. Remove the plastic wrap, add the grape tomatoes and season to taste with salt and
pepper. Garnish with fresh sliced basil leaves.
Serve with the grilled strip steaks.
This simple and delicious steak reaches another level of flavor when topped with a round of tarragon flavored
butter.
Grilled Hamburgers
with Portobello Mushrooms and Swiss Cheese
Ingredients
For the Hamburgers
„ 13/4 lb. ground Angus beef
„ 3/4 cup finely chopped Portobello mushrooms
„ 3/4 cup Swiss cheese, grated
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RECIPES
„ Finely grated zest from 1 lemon
„ Fresh black pepper (to taste)
„ Fresh basil for garnish
„ Salt and pepper
„ 4 hamburger buns or rolls of your choice
„ 2 tablespoons melted butter
„ Sea salt and fresh ground pepper