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2 small bell peppers (any colour), sliced
into ¼-inch (0.6 cm) strips
1 small red onion, sliced into ¼-inch
(0.6 cm) strips
½ teaspoon (2.5 ml) kosher salt, divided
Pinch pepper
Pinch garlic powder
1 tablespoon (15 ml) cilantro, roughly
chopped
1 tablespoon (15 ml) fresh lime juice
4 wooden skewers, cut in half, optional
Small flour tortillas
Small lime wedges, for serving
Guacamole, for serving, optional
Salsa, for serving, optional
Sour cream, for serving, optional
1. Use paper towels to fully dry the peeled
shrimp. Put the dried shrimp in a small bowl
or plastic bag with 2 tablespoons (30 ml) of
the olive oil, garlic, chili powder and cumin.
Stir to evenly coat with all of the ingredients.
Refrigerate for 20 minutes to marinate.
2. While the shrimp is marinating, toss the
peppers and onions in the remaining oil.
Sprinkle with ¼ teaspoon (1 ml) of the salt and
the pinch of pepper and garlic powder. Turn on
the Cuisinart
®
Smoke-less Contact Griddler
®
.
Select Grill/Griddle and set to 425°F (220°C).
3. Once preheated, put the peppers and onions
on the Smoke-less Contact Griddler
®
. Set
the timer for 15 minutes and cook, stirring
occasionally with silicone-tipped tongs until
peppers and onions are browned and melted.
4. Once time expires, transfer all of the peppers
and onions to the top half of the griddle in
preparation for cooking the shrimp. Transfer
to a serving bowl when shrimp are done and
toss with the chopped cilantro.
5. Once shrimp have marinated, remove from the
refrigerator. Combine with the lime juice and
remaining salt. If using wooden skewers, put
3 shrimp on each skewer. Set the count-up
timer and cook the skewers on the bottom half
of the grill for about 5 minutes on the first side
and 3 minutes on the other side until shrimp
are fully opaque. Alternately, shrimp may be
cooked directly on the bottom plate of the grill
without the skewers for the same amount of
time. Transfer shrimp to a serving plate.
6. To assemble fajitas, put 3 shrimp on a tortilla
and top with a spoonful of the peppers and
onions. Serve with a small lime wedge and,
if desired, guacamole, salsa and sour cream.
Nutritional information per serving (1 fajita):
Calories 196 (40% from fat) • carb. 16g
pro. 13g • fat 9g • sat. fat 1g • chol. 85mg
sod. 418mg • calc. 76mg • fiber 1g
Skirt Steak with Chimichurri Sauce
If you have any ripe fruit on hand, like ripe
pineapple or mango, chop it finely and add
about 1 tablespoon (15 ml) to the sauce for
added sweetness and a pop of colour.
Plate Side: Grill
Griddler
®
Cooking Position: Open and flat
with smoke-less
Makes about 1 cup (250 ml) sauce, 3 to
4 servings
Sauce:
4 garlic cloves, finely chopped
½ teaspoon (2.5 ml) salt
Pinch cumin
Pinch red pepper flakes
1 tablespoon (15 ml) plus 2 teaspoons
(10 ml) red wine vinegar
2
/
3
cup (150 ml) extra virgin olive oil
¼ cup (60 ml) parsley leaves, roughly
chopped
2 tablespoons (30 ml) fresh oregano
leaves, roughly chopped
Steak:
1 pound (454 g) skirt steak, about 1 inch
(2.5 cm) thick
2 teaspoons (10 ml) olive oil
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) pepper
1. Make the Chimichurri Sauce: Combine the first
5 ingredients in a small bowl. While whisking,
add the extra virgin olive oil, and then fold in
the chopped parsley and oregano. Cover and
allow to sit so the flavors can meld.
2. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Smoke-less mode and set
both plates to Beef.
3. While the Smoke-less Contact Griddler
®
is
preheating, season the steak on both sides
with the olive oil, salt and pepper.
4. Once preheated, put the steak on the bottom
plate. Set the count-up timer and cook for
about 6 minutes on the first side and 4 to
5 minutes on the second side, until desired
doneness.
5. Transfer the steak to a cutting board and allow
to rest for 5 minutes. Slice against the grain.
Serve with a spoonful of the sauce drizzled
on top.
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