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Marinated New York cut steak
4 New York cut steaks – cut 3cm thick
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon commercially prepared minced garlic
Preheat Ikon Grill until the green ‘Ready’
light illuminates.
1. Combine wine, oil, mustard and garlic in a
screw top jar and shake well. Place steaks
in a shallow dish, not plastic or aluminium,
and pour over marinade.
2. Allow to marinate at room temperature for 30
minutes to 1 hour.
3. Remove steaks from marinade and place on grill.
Cook for 3 minutes for medium rare.
Serve with creamy mashed potato and a crisp salad.
Atlantic salmon steak with
tarragon and pepper crust
4 Atlantic salmon steaks
– weighing approx 180g each
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
To garnish;
Lime or lemon wedges
To serve;
Shoe string fries or steamed baby potatoes
Preheat Ikon Grill until the green ‘Ready’
light illuminates.
1. Combine oil with tarragon and a generous and
coarse grinding of black pepper.
2. Brush salmon on both sides with mixture and
place on grill.
3. The grilling height control to be adjusted too just
touch the top of the fish steak.
4. Allow to cook for 2 minutes for fish to be golden
on the outside and ‘rosy’ pink on the inside. Cook
a little longer if you prefer your fish more cooked.
5. Remove from grill and serve immediately.
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