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Natural Stone Barbecue and Pizza Oven GR62F

- Measures: Width: 350x220 cm Depth: 170 cm Height: 250 cm Weight: 2500 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
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€3 650.00

……………………….. Free Shipping …………………………

 

Measures:

Width: 350x220 cm

Depth: 170 cm

Height: 250 cm

Weight: 2500 kg

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-8 days

 

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,

  more information available at: Paypal

 

Natural Stone Barbecue and Pizza Oven GR62F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

 

 

Enjoy this recipe for your BBQ

 

STEAK TAGLIATA

 

4 x 225g sirloin steaks

150ml Filippo Berio Extra Virgin Olive Oil

1 tbsp chopped rosemary spikes

1 tsp dried oregano

1½ tsp cracked black peppercorns

2 cloves garlic, crushed

Salt

1 tbsp balsamic vinegar

1 tsp Dijon mustard

100g wild rocket

A little freshly shaved Parmesan

 

1. Trim the fat from the steak and brush with a tablespoon of the oil.

2. Mix the chopped rosemary, oregano, black pepper and garlic together with 1 tsp salt and rub evenly over both sides of the steaks, place on a plate and leave to stand at room temperature for 30 minutes.

3. Lay the marinated steaks on a hot barbecue and sear for 2-3 minutes on both sides for a rare steak (or 4 minutes for medium), basting it occasionally with the remaining marinade.

4. Lift onto a board, cover loosely with foil and  leave to rest for at least 5 minutes. Steak served straight from the barbecue can be tough and chewy but after resting in its own juices it will become lovely and tender.

5. Using a sharp knife slice the meat slightly on the diagonal, arrange over the rocket. Serve with roasted tomatoes.

6. Tip any meat juices into the dressing and whisk again then drizzle over the salads. Scatter a small amount of Parmesan over each portion before serving.

……………………….. Free Shipping …………………………

 

Measures:

Width: 350x220 cm

Depth: 170 cm

Height: 250 cm

Weight: 2500 kg

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-8 days

 

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,

  more information available at: Paypal

 

Natural Stone Barbecue and Pizza Oven GR62F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

 

 

Enjoy this recipe for your BBQ

 

STEAK TAGLIATA

 

4 x 225g sirloin steaks

150ml Filippo Berio Extra Virgin Olive Oil

1 tbsp chopped rosemary spikes

1 tsp dried oregano

1½ tsp cracked black peppercorns

2 cloves garlic, crushed

Salt

1 tbsp balsamic vinegar

1 tsp Dijon mustard

100g wild rocket

A little freshly shaved Parmesan

 

1. Trim the fat from the steak and brush with a tablespoon of the oil.

2. Mix the chopped rosemary, oregano, black pepper and garlic together with 1 tsp salt and rub evenly over both sides of the steaks, place on a plate and leave to stand at room temperature for 30 minutes.

3. Lay the marinated steaks on a hot barbecue and sear for 2-3 minutes on both sides for a rare steak (or 4 minutes for medium), basting it occasionally with the remaining marinade.

4. Lift onto a board, cover loosely with foil and  leave to rest for at least 5 minutes. Steak served straight from the barbecue can be tough and chewy but after resting in its own juices it will become lovely and tender.

5. Using a sharp knife slice the meat slightly on the diagonal, arrange over the rocket. Serve with roasted tomatoes.

6. Tip any meat juices into the dressing and whisk again then drizzle over the salads. Scatter a small amount of Parmesan over each portion before serving.

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