Kim’s brother Robert recently went away for graduate school. But unlike Kim who starting cooking at a young age, Robert’s idea of cooking is boiling packaged ramen. As much as we love ramen, we simply couldn’t have him eat ramen or go eat out daily. Luckily we found the perfect solution for him in the T-FAL Optigrill. Recently we received the T-Fal Optigrill to review and that fits all of his back to school needs. First, it’s simple and literally fool proof. Second, it’s small and portable and third, it’s a snap to clean.
What makes T-FAL Optigrill different than your competitors such as the George Foreman grill is the thermostatic sensors that monitors the temperature of the food as it grills. We all know that the most precise way of cooking is with a thermometer as cooking times can vary widely. The T-FAL Optigrill basically monitors the temperature of your food constantly and has easy to follow color changing cooking level indicator automatically letting you know when your food’s been cooked to your exact desired doneness. It even beeps and changes color at rare (yellow), medium (orange) and well done (red). It has six different settings such as burger, panini/sandwhich, poultry, red meat, seafood, sausage as well as a frozen and manual setting that pretty much covers just about everything he’ll cook. Even Robert won’t be able to mess this up!
Since it’s still summer grilling season, you can try out this simple lime and cilantro marinated flank steak cooked on your very own Optigrill (over $180 value)! The kinds folks at T-FAL will be giving Optigrill away to one lucky reader. Sorry, U.S. residents only excluding Alaska and Hawaii.
To enter it’s easy, just use the widgit below:
Lime and Cilantro Marinated Flank steak
1 cup (250 ml) fresh cilantro leaves
1/4 cup (50 ml) fresh lime juice
2 tbsp (30 ml) canola oil
6 garlic cloves, minced
2 green onions, chopped
2 jalapeno peppers, ribs and seeds removed
1 1/2 tsp (7 ml) ground cumin
1 flank steak, about 1 1/2 lb (750 g)
3/4 tsp (4 ml) salt
Combine cilantro, lime juice, oil, garlic, green onions, jalapenos and cumin in a food processor or blender; pulse until smooth. Place the steak in a resealable plastic bag and pour in the coriander mixture. Place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
Remove the steak from the marinade and shake off the excess marinade; discard remaining marinade. Sprinkle the salt all over the steak.Turn the grill on.
Select the red meat program and press OK. Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steak on the grill and close the lid.Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steak to a cutting board and tent with foil. Rest for 5 minutes before slicing very thin.
Serve the steak with a large tossed salad and baked potatoes. The sliced steak can be used as a filling for fajitas along with grilled peppers and onions, sour cream, salsa and guacamole. For tender flank steak, it is recommended not to cook the meat past medium doneness.