Silvercrest SKGL 2000 A1 Operating Instructions Manual page 27

Rump steak with spring onion & herb sauce
500 g lean rump steaks (125 g each)
120 g margarine
1 tsp. Worcestershire sauce
1 finely chopped garlic clove
4 tbsp. finely chopped parsley
4 finely chopped spring onions
1) Mix the margarine and Worcestershire sauce in a small bowl and mix in the
garlic, parsley and spring onions.
2) Heat up the appliance to the maximum temperature (230°C).
3) Grill the steak for around 3 min.
4) Brush the spring onion and herb sauce onto the steak and cook it for
another 4 minutes at around 200°C.
NOTE
► The herb sauce collecting in the fat drip tray can be poured over the steak
before serving.
Tuna with slices of orange
(4 people)
4 fresh tuna steaks (170 g each)
1 orange
1 tbsp. finely chopped parsley
Salt
Pepper
1) Peel the oranges and cut them into slices approx. 5 mm thick.
2) Preheat the appliance (approx. 200°C).
3) Place the tuna steaks onto the preheated grill, scatter the parsley on top and
season with salt and pepper.
4) Place the slices of orange onto the tuna steaks and grill everything for
approx. 6–8 minutes.
5) Remove the grilled orange slices before serving.
■ 24 │ GB │ IE │ NI │ CY
SKGL 2000 A1