RECIPES
40
Hickory-Smoked Steaks
4 New York steaks, about 1" thick (10-12 ounces each)
1 Tbsp. hickory-smoked salt seasoning
1
⁄2 Tbsp. garlic powder
1
⁄
2 Tbsp. cracked black pepper
Season the steaks liberally with hickory-smoked salt, garlic powder, and cracked black pepper. Place steaks on broiler pan. Make
sure oven rack is in position 4, or 4 to 6 inches from the broiler to the surface of the steaks. Turn broiler onto 500˚F. Place the broiler
pan with steaks lengthwise under broiler, center and push it all the way to the back. Broil for 5-6 minutes to sear, remove pan from
oven, flip the steaks over and broil for 4-5 minutes. Remove steaks and let sit for 5-10 minutes. Slice and serve.
Serves 4.
Leftover Grilled Turkey Parmesan Sandwich
1
⁄
2 cup shredded Parmesan cheese
1 tsp. garlic salt
2 eggs
8 slices French or sourdough bread
4 Tbsp. butter
8 slices leftover turkey, sliced thin
4 slices Monterey Jack cheese
1 tomato, sliced thin
1 avocado, peeled, seeded and sliced thin
In a shallow dish, combine Parmesan cheese and garlic salt. In a separate shallow dish, lightly beat eggs. Heat Dacor griddle or
small nonstick pan over medium heat. Add 1 Tbsp. butter. Dip only one side of the bread into the egg, then into the Parmesan and
garlic mixture. Place onto griddle or pan, dipped-side down. Top bread with turkey, Monterey Jack cheese, tomato and avocado.
Dip one side of second slice of bread into egg then Parmesan and garlic mixture. Place on top of sandwich, dipped-side up. Cook
sandwich until browned and Monterey Jack cheese is melted, about 3-4 minutes, then flip and repeat on other side. Repeat process
with remaining ingredients, adding more butter as needed. Slice in half and serve warm.
Makes 4 sandwiches.
C
Use with Dacor’s griddle accessory- Part number AG13 for the RSD30. For the RSE30 and MRE30 ranges, you can find a square
griddle that is the same size as the large burner at any kitchen supply store.
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