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Natural Stone Barbecue Design GR51F

- Measures: Width: 150 cm; Depth: 060 cm; Height: 230 cm; Dimension of the cooking surface: 69x53 cm; Weight: 850 kg. - 3 years Guarantee! - Free Shipping!
€ 990.00
Manufacturer: Impexfire
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EORI Number:

Any business or individual that ships to or from non-EU countries for commercial or trading purposes must have an EORI Number. More information here: Get an EORI number - GOV.UK (www.gov.uk)

- Doorstep Delivery:  please be aware that it is your responsibility to bring the package inside from the drop off area.

- It is important to take time to check the condition of the package and the product upon delivery in the presence of the courier. You must write "damaged package" on the delivery slip before signing it, if you find damage in it, or report "damaged package" if the courier does not want to wait. Without these reservations it is impossible for us to claim responsibility from the insurance.

- Please read the general delivery conditions carefully for more information.

NATURAL STONE BARBECUE DESIGN GR51F

 

 

Measures:

Width: 150 cm

Depth: 060 cm

Height: 230 cm

Weight: 850 kg

Dimension of the cooking surface: 69x53 cm

 

Find out about our barbecue accessories.

 

Delivery time: 7-10 days* (read our general terms and conditions)

 

Payment methods:

- Debit / Credit Card - 100% secure payment

- Bank transfer

 


Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

 

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

 

 

 

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.

 

Ingredients:

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

 

Method:

Preheat grill to medium.

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).

Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and ½ teaspoon pepper in a small bowl.

Whisk in oil.

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.

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NATURAL STONE BARBECUE DESIGN GR51F

 

 

Measures:

Width: 150 cm

Depth: 060 cm

Height: 230 cm

Weight: 850 kg

Dimension of the cooking surface: 69x53 cm

 

Find out about our barbecue accessories.

 

Delivery time: 7-10 days* (read our general terms and conditions)

 

Payment methods:

- Debit / Credit Card - 100% secure payment

- Bank transfer

 


Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

 

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

 

 

 

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.

 

Ingredients:

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

 

Method:

Preheat grill to medium.

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).

Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and ½ teaspoon pepper in a small bowl.

Whisk in oil.

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.