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Cuban Beef and Peppers (Grilling Function)
Marinade:
1/2 cup olive oil
6 cloves garlic
2/3 cup orange juice
1/4 lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
1 red bell pepper, sliced
1/2 red onion, sliced
2 Tbsp. lime juice
1/4 cup olive oil
Tortillas
Queso fresco (or taco cheese blend)
Chopped cilantro, for garnish
Instructions:
• Heat olive oil over medium heat. Add garlic and cook until fragrant and pale golden
brown. Transfer mixture to a blender.
• Add remaining ingredients (except for flank steak) to the blender and purée for 1
minute.
• Place flank steak and marinade in gallon-size storage bag and refrigerate for at
least 6 hours.
• Meanwhile, mix red bell pepper and red onion in a bowl with lime juice and olive oil.
• Set cooking plates for the Electric Reversible Grill/Griddle to the GRILL side and
preheat at 450°F.
• Grill onion and pepper mixture for 3–5 minutes. Remove and keep warm.
• Remove steak from marinade and wipe off any excess that clings to it.
• Grill steak for 3 minutes on each side. Remove to a cutting board and let rest for 2
minutes.
• Slice steak thinly against the grain.
• Serve with pepper/onion mixture, tortillas and queso fresco. Garnish with cilantro.
Yield: 6–8 servings
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14
Recipes
1 chipotle chili
1 Tbsp. salt
1 tsp. freshly ground black pepper
3 Tbsp. chopped fresh cilantro
3 Tbsp. chopped fresh parsley
2 lbs. flank steak (can substitue skirt steak)
Wards.com
Recipes
Grilled Asian Orange Chicken (Grilling Function)
Marinade:
1/2 cup soy sauce
1/4 cup honey
1 Tbsp. grated ginger
1 Tbsp. garlic, minced
Orange Sauce:
3/4 cup orange marmalade
2 Tbsp. grated ginger
2 cloves garlic, minced
2 Tbsp. apple cider vinegar
1/2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. hot chili sauce (optional)
Cooked rice
Green onions, sliced for garnish
Instructions:
• Begin by pounding the chicken breasts with a meat mallet between two pieces of
plastic wrap to 3/4-inch thickness. (Alternatively, you can slice the breast horizon-
tally with a knife to make them thinner.)
• Mix all marinade ingredients in a bowl. Add chicken breasts and wrap and store
in the refrigerator for at least 2 hours.
• Meanwhile, mix all of the sauce ingredients in a saucepan. Set over a cook top
and cook on medium heat for 10 minutes. Be careful that the sauce doesn't
reduce too much and begin to burn. Turn off heat and set aside.
• Set cooking plates for the Electric Reversible Grill/Griddle to GRILL side and
preheat to 400°F.
• Take the chicken out of the marinade and place on preheated grill. Cook chicken
breasts for 5 minutes on each side or until internal temperature reaches 165°F
with a thermometer. Remove from grill and set atop cooked rice.
• Re-warm the sauce slightly and pour over each chicken breast. Garnish with
sliced green onions.
Yield: 4 servings
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2 tsp. sesame seed oil
1/4 cup thinly sliced green onion
1 tsp. hot chili sauce (optional)
4 skinless, boneless chicken breasts
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