Sure, my pan-seared steak with shallot pan sauce is quite easy, but it does require one to carefully monitor the steak, timing and turning. This is just so much more effortless.
My only concern was that the sauce would lack flavor because of its not being a true pan sauce, made in the pan the steak was cooked in, a pan with fond to be deglazed. Fortunately, a small but adequate amount of meat drippings collected in the Griddler's drip tray; so, problem solved!
1 medium shallot, finely minced (about 2 tablespoons)
1 teaspoon Worcestershire sauce (Lea and Perrins)
1 teaspoon Dijon mustard
1 teaspoon minced fresh parsley
1/8 teaspoon coarsely ground black pepper
2 tablespoons cold unsalted butter, cut into 2 pieces
2 Get sauce ingredients ready. You just need to make a tiny bit of sauce, enough to accent the flavor of the beef without overpowering it. With grill plates in place, turn the Selector knob to Grill/Panini and the Grill/Panini knob to High. Preheat the Cuisinart Griddler in the closed position.
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