George Foreman GBZ6BW127V Owner's Manual page 13

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.
24
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.
25