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2. STEAK GRILLE
4 portions
temps de cuisson : cru (bleu) : 8-10 min.
moyen (saignant) : 12 min
à point (bien cuit) : 14 min
Ingrédients
- 4 steaks d’environ 2,5 cm d’épaisseur
- 1 cuillère à café d’huile végétale
- sel et poivre selon votre goût
Préparation
1. Enduisez les steaks d’huile et assaisonnez à votre goût avec le poivre et le sel.
Laissez reposer.
2. Faites chauffer le four à 250° C pendant 6 min.
3. Mettez la grille haute pour griller dans le récipient en verre. Baissez la température
à 240° C. Mettez les steaks directement sur la grille. Laissez griller durant 8 minutes,
ou jusqu’à atteindre la cuisson désirée.
3. GIGOT D’AGNEAU GRILLE
8 portions
Temps de cuisson : 1h40
Ingrédients :
- Un gigot d’agneau d’environ 1 kg
- 2 gousses d’ail, épluchées et pelées
- 1 cuillère à soupe de romarin finement coupé ou 1 cuillère à café de romarin séché
- Sel et poivre selon votre goût
Préparation :
1. Retirez la graisse superflue du gigot. Frottez la viande avec l’ail et le romarin, le
sel et le poivre. Laissez reposer.
2. Faites chauffer le four à 250° C pendant 6 min.
3. Mettez la grille haute pour griller dans le récipient en verre. Baissez la température
à 240° C. Mettez directement le gigot sur la grille et faites cuire pendant 20
min. Baissez la température à 200° C, couvrez le gigot tout entier avec du papier
aluminium et continuez de cuire pendant 80 min.
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