George Foreman GR35VTB - Page 7

12
11
RECIPES
CHURRASCO
1 tbsp. Adobo seasoning mix
1 tbsp. instant minced onion
½ tsp dried pepper flakes
½ tsp. garlic pepper
1½ lb. skirt steak
• In small bowl, combine seasonings. Sprinkle evenly on both sides of steak.
Refrigerate while preheating grill.
• Grill 6 to 8 minutes on setting 12, to desired doneness.
• Slice into strips to serve.
Makes 2 servings.
GRILLED FLANK STEAK
1 tbsp. instant minced onion
1 tsp. Montreal seasoning mix
½ tsp. roasted garlic and herb seasoning
1½ lb. flank steak
• In small bowl, combine seasonings. Sprinkle evenly on both sides of steak.
Refrigerate while preheating grill.
• Grill 7 to 9 minutes on MAX setting, to desired doneness.
• Slice diagonally to serve.
Makes 2 servings.
GRILLED SALMON WITH GINGER PEACH RELISH
1½ cups diced fresh or frozen peaches
2 tbsp. minced fresh ginger
¼ cup rice wine vinegar
4 (8 oz., ea.) salmon fillets
2 tbsp. olive oil
1½ tsp. kosher salt
½ tsp. garlic pepper
½ cup hoisin sauce
¼ cup thinly sliced green onions
1 tbsp. toasted sesame seeds
• In small bowl, combine peaches, ginger and vinegar; set aside.
• Brush salmon with olive oil and season with kosher salt and garlic pepper.
Place salmon on preheated grill (set at 10).
• Close grill and cook salmon for 5 minutes. Brush with hoisin sauce and
continue grilling until fish tests done.
• Remove salmon to serving platter. Top with green onions and sesame seeds.
• Serve with peach relish.
Makes 4 servings.