You might not have thought of grilling beef as a panini maker but it can be done. Use the right technique to make delicious and juicy steaks. The best part is that the panini grids will release excess fats. Depending on the thickness of the stones, it takes 4-10 minutes. So the panini bread crumbs are healthy, delicious and fast. What can be better? Here's a recipe you need to try.
Grilled Top Beef Steak
1/4 Cup Red Wine Vinegar
1 large cloves of garlic minced
1 ts of coarse salt
1/2 ts finely grated lemon
1/2 teaspoon fresh lemon juice
1 cup extra virgin olive oil
2 ts Dried Oranges
1/2 tsp cracked black pepper
4 The top coat has a thickness of approx. 1/4 and 1/2 inch thick
Approach
1. Place the steaks in a non-reactive roaster
2. Place the salt and garlic in a mixing bowl and mix together. Add the red wine, lemon juice, lemon juice and whisk until all the solutes are dissolved. Slowly add olive oil, oregano and pepper
. Pour half of the marinate over the meat and turn it on both sides. Save the rest of the marina for basting and serving. Let the steak marinate for 1 to 2 hours
4. Take the steaks. Heat the grill up. Place the drip tray under the front grille. Lightly lubricate the surface of the grill surface. Place the steak on the grill and close the lid. The steak is held for 6 to 10 minutes.
5. As you grill the steak with some of the remaining marinades. Turn the steak to connect both sides with the marinade
6. Place the steak on a bowl and a spoon over the other marinades and warm up.
This recipe gives you an idea of how to roast beef on a Panini press, the rest for you. With your imagination, you can create your own marinades and sauces to dress up for grilled steaks. Enjoy!
You may be surprised to find Panini's maker, doing a lot more than making Panini sandwiches. Grill fish and chicken, and the right technique is juicy and delicious. Even the vegetables can be grilled and they are great. The best solution for cleaning is simple. All you have to do is wipe the grill surface. Just make sure the grill is cold.
Source by F. Tadesse