Cuisinart GR47BE Instructions page 20

BEEF TAGLIATA WITH CHARGRILLED VEGETABLES
Serves 2
- 300g rib eye steak
- 8 asparagus spears, woody ends removed
- 1 small yellow pepper, cut into 3cm strips
- 1 small red pepper, cut into 3cm strips
- 1 small courgette, sliced into thin ribbons
- 50g parmesan, shaved
- 20g rocket
- 50g pesto
- 30ml balsamic vinegar
- 30ml olive oil
- Salt and ground black pepper
1. Attach the grill plates. Set the temperature dial to 230°C.
2. Blanch the asparagus for 30 seconds in hot salted water then refresh in ice cold water.
3. Rub the vegetables with half the olive oil and grill for 4 minutes with the lid lowered. The vege-
tables may need to be cooked in a couple of batches. Once ready set aside.
4. Rub the meat with the remaining olive oil and season. Place on the grill and lower the lid. Cook for
8 minutes (or less depending on your preference).
5. Arrange the vegetables on plates and top with the rocket leaves and shaved parmesan.
6. Slice the beef very thinly and arrange next to the vegetables.
7. Serve each plate with a drizzle of pesto, balsamic vinegar and olive oil.
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SALMON, COURGETTE & ROCKET SALAD
Serves 2
- 2 salmon fillets
- 1 courgette, sliced into rounds
- 1/2 yellow pepper, sliced
- 1/2 red pepper, sliced
- 12 cherry tomatoes
- Sprig of rosemary, stalks removed
- Salt & pepper
- 2 tbsp olive oil
DRESSING
- 125ml extra virgin olive oil
- 2 tbsp sherry vinegar
- Juice of 1 lemon
- 1 clove of crushed garlic
- 2 tsp honey
TO SERVE
- 2 large handfuls of rocket
1. Attach the grill plates. Set the temperature dial to 230°C. Release the hinge lock and lower the top
plate so the unit is in the fully open position.
2. Place the sliced courgette, peppers, cherry tomatoes and rosemary in a bowl. Drizzle over one
tablespoon of the olive oil and season with a little salt and pepper. Gently combine all the ingre-
dients together ensuring that they are coated in the oil. Place the vegetables on one of the grill
plates and cook until they start to soften.
3. Place the salmon in the bowl with the remaining olive oil and coat well. Place the salmon on the
other grill plate and cook for 5 to 7 minutes on each side, until cooked through and slightly charred.
4. Whilst the salmon is cooking prepare the dressing. Place all the dressing ingredients into a small
food processor and blend until combined or mix by hand.
5. Gently mix all the vegetables together along with the rocket and share between two plates. Finally,
place a fillet of cooked salmon on each plate and drizzle over the dressing.
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