Cuisinart GR-4N GR-4N Manual - Page 16

½ teaspoon ground coriander ½ teaspoon oregano ½ teaspoon paprika ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 boneless rib eye or strip steaks, ¾-inch thick each (12 ounces each) Put the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper into a small bowl and stir to combine - there will be about 2 tablespoons. Reserve. Dry steaks and rub evenly with prepared spice rub. Let stand 20 to 30 minutes - or rub, cover and refrigerate for up to 12 hours. Insert plates on their grill side. Preheat the Cuisinart® Griddler® to Sear with the unit closed. When hot, arrange steaks evenly spaced on lower grill. Cover, using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 3 to 10 minutes. Grill until about 5° under temperature desired - meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving to allow temperature to even out, and fibers to relax and reabsorb the juices, making the steak more tender and juicy. Nutritional information per serving: Calories 386 (48% from fat) • carb. 1g • pro. 48g • fat 20g • sat. fat 8g • chol. 140mg • sod. 294mg • calc. 19mg • fiber 0g Herb Grilled Boneless Pork Chops Griddler® Position: Closed Selector: Grill/Panini Plate Side: Grill Makes 4 servings 1 teaspoon herbes de Provence or Italian herb blend ½ teaspoon kosher salt ½ teaspoon paprika (sweet or hot, to taste) ¼ teaspoon dry mustard ¼ teaspoon freshly ground black pepper 4 boneless pork loin chops, all the same thickness (½ to ¾ inch), each about 5 ounces Combine herbs, salt, paprika, dry mustard, and pepper. Blend well. Rub evenly on pork chops. Let stand for 15 to 20 minutes. (Or may be done early in day, covered and refrigerated.) Insert plates on their grill side. Preheat Cuisinart® Griddler® to High with the unit closed. When hot, arrange the seasoned pork chops evenly spaced on the lower grill plate. Close and grill for 4½ to 9 minutes - grilling time will depend on thickness and temperature of meat. Internal temperature of pork should register about 150°-160°F when tested with an instant-read thermometer. Nutritional information per serving: Calories 289 (37% from fat) • carb. 0g • pro. 43g • fat 12g • sat. fat 4g • chol. 116mg • sod. 543mg • calc. 52mg • fiber 0g 12