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Width: 150 cm
Depth: 060 cm
Height: 230 cm
Weight: 850 kg
Dimension of the cooking surface: 72x53cm
Delivery time: 7-8 days
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Natural Stone Barbecue Design GR51F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.
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Enjoy this recipe for your BBQ
Steak & Potato Salad with Horseradish Dressing
The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad.
1 pound baby potatoes, scrubbed
12 ounces green beans (about 3 cups), trimmed
½ cup sliced fresh chives or scallion greens
¼ cup reduced-fat sour cream
3 tablespoons white-wine vinegar or red-wine vinegar
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground pepper, divided
2 tablespoons extra-virgin olive oil
1 pound sirloin steak or strip steak
(1-1 ¼ inches thick), trimmed
¼ teaspoon salt
2 ears corn, husked
1.Preheat grill to medium.
2.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
3.Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and ½ teaspoon pepper in a small bowl. Whisk in oil.
4.Sprinkle both sides of steak with salt and the remaining ½ teaspoon pepper. Oil the grill rack. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob. Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing.