Quick Start Guide

STEAK SANDWICH
PREP: 10 MINUTES | PREHEAT: 6 MINUTES | GRILL: 20 MINUTES | MAKES: 3 SERVINGS
K
TIP For a variation in flavour, substitute mustard for
horseradish and use 60g crumbled blue cheese
rather than the Cheddar slices.
5 When unit beeps to signal the steaks are done
transfer to a plate or cutting board and allow to
rest for 5 minutes, then slice.
6 While the steaks are resting, place baguettes
cut-side down on the grill plate and close the lid.
Select GRILL, set temperature to HI, set time to
7 minutes. Press the dial to begin cooking.
Since the grill will already be hot, Skip preheat
by pressing the PREHEAT button. Display will
show ADD FOOD, lift and close lid to begin
cooking.
7 Cook for 3-5 minutes, then open the lid. Spread
the cut-side bottoms of each baguette with the
caramelised onion chutney and the tops with
the horseradish. Layer the sliced steak onto the
bottom of each baguette. Place on the Cheddar
cheese slices. Close lid and continue to cook for
1-2 minutes until the cheese is melted.
8 Toss the rocket with the balsamic vinegar, pile
on top of the steak the sandwich together and
top with second half of baguette to serve.
DIRECTIONS
1 Plug probe into unit. To install the grill plate,
slide it into the front of the base so it hooks
in, then press down on the back until it clicks
into place. Close the lid. Select GRILL, set
temperature to HI, then select PRESET. The unit
will default to BEEF. Then select COOK LEVEL
and use dial to set desired outcome. Press
the dial to begin preheating, (approximately 6
minutes).
2 While unit is preheating, brush each steak on all
sides with the oil, then season with salt
and pepper.
3 Insert probe horizontally into the centre of the
thickest part of the largest steak, (see probe
placement instructions on page 10).
4 When unit beeps to signify it has preheated,
open lid and place steaks on grill plate, gently
pressing them down to maximise grill marks.
Leave lid open while cooking. When unit beeps
and the display reads FLIP, use silicone-tipped
tongs to flip the steaks.
INGREDIENTS
2 225g sirloin steaks
1 tablespoon oil
Salt and freshly ground black pepper
3 small baguettes, halved horizontally
6 tablespoons caramelised onion chutney
3 tablespoons horseradish sauce
6 slices Cheddar cheese
3 handfuls of rocket
1½ tablespoons balsamic vinegar
Mains | Beef Questions? ninjakitchen.co.ukQuestions? ninjakitchen.co.uk
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