1312
Beef Fajitas
Serves: 4
Preparation: 20 minutes
Cooking: 14 minutes
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2. Preheat flat plate on the MAX setting.
Remove beef from marinade; reserve
liquid. Cook beef on grill for about 4-5
minutes each side or until cooked as
desired. Remove, cover with foil while the
vegetables cook.
3. Cook for vegetables for 2-3 minutes. Pour
over some of the reserved liquid over the
vegetables and cook for a further 1 minute.
Remove from heat.
4. Slice beef across the grain into thick
slices.
5. To serve fajitas, place a little of each of the
beef, vegetables and remaining ingredients
in the flour tortilla and roll up.
Pepper Steak with Mushrooms
Serves: 4
Preparation: 12 minutes
Cooking: 10 minutes
¼ cup olive oil
4 (160g-180g each) beef scotch fillets
2 teaspoons cracked pepper
350g portobello mushrooms, thickly sliced
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh parsley
potato mash, to serve
1. Brush steaks with 1 tablespoon olive oil
and sprinkle with cracked pepper. Lightly
press pepper onto steaks.
2. Preheat flat plate or grill plate on setting
MED/MAX. Toss mushrooms in remaining
oil. Cook for 3-4 minutes or until soft.
Transfer mushrooms to a bowl, add
Worcestershire sauce and parsley. Cover to
keep warm.
3. Preheat flat or grill plate on the MAX
setting. Cook steaks for 2-3 minutes each
side or until cooked as desired. Serve
steaks with mushrooms and potato mash.
Recipes continued
Prawns with Chilli and Coriander
Makes: 24
Preparation: 15 minutes
Cooking: 3 minutes
2 tablespoons peanut oil
2 tablespoons finely chopped fresh coriander
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
24 large green prawns, heads removed,
peeled, leaving tails intact
Lime wedges, to serve
1. Combine oil, coriander, sweet chilli sauce
and lime juice in a bowl.
2. Add prawns and toss to coat in mixture.
Cover and place in the fridge to marinate
for 30 minutes.
3. Preheat flat plate or grill plate on setting
MED/MAX. Cook prawns for 2-3 minutes or
until golden. Serve with lime wedges.
Balsamic and Rosemary Lamb
Serves: 4
Preparation: 12 minutes
Cooking: 8 minutes
¼ cup olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon chopped rosemary leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
2 (230g each) lamb loin eye (backstrap)
Potatoes and green salad, to serve
1. Combine oil, vinegar, rosemary, garlic, salt
and pepper in a shallow dish.
2. Add lamb and toss to coat in mixture.
Cover and place in the fridge to marinate
for 1-2 hours.
3. Preheat grill plate on the MAX setting.
Cook lamb for about 3-4 minutes each
side or until cooked as desired. Stand for
5 minutes before slicing. Serve lamb with
potatoes and green salad.
Recipes continued
HG3300_17EM2.indd 12-13 5/10/17 10:31
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