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12” NON-STICK CAST IRON GRILL TOPPER PRO FOR HOME NON-STICK CAST IRON

GRILLED SALMON WITH ALMOND TARRAGON ROMESCO GRILLED SALMON DIRECTIONS • To make the romesco: in a food salmon with salt and pepper. Grill, WITH ALMOND processor, combine the almonds, skin side down, until the skin is basil, tarragon, piquillos, and crispy, and then flip and grill until TARRAGON ROMESCO garlic. Pulse to make a chunky the salmon is just cooked through, paste. In a spouted measuring cup, about 4 minutes per side. Serve the BY CHEF GEOFFREY ZAKARIAN mix together the vinegar and oil, salmon with a dollop of romesco Serves: 4 People and with the processor running on top. pour it in to make a thick, chunky INGREDIENTS sauce. Add 1 tablespoon or so of Romesco water to adjust the consistency, if necessary. Season with salt to ½ cup whole almonds, toasted taste. ½ cup fresh basil leaves • To make the salmon: Heat 12x12 ½ cup fresh tarragon leaves Grill Topper on the grill over ½ cup piquillo peppers, drained well medium heat. Brush the grill pan 1 garlic clove and salmon with oil. Season the ¼ cup sherry vinegar 2 tablespoons extra-virgin olive oil Kosher salt Tip: Do not rush cooking the salmon skin side down. Salmon skin is rich in Salmon flavor and fats. The crispier the better. Let it almost cook completely on the skin side and you will have a delicious crust. 4 skin-on center-cut salmon fillets (each about 6 ounces) Canola oil Kosher salt and freshly ground black pepper For additional Pro For Home Non-Stick Cast Iron sizes and recipes, visit geoffreyzakarian.comand follow @gzchef on Instagram. 12” NON-STICK CAST IRON GRILL TOPPER PRO FOR HOME NON-STICK CAST IRON

CAST IRON BURGERS WITH SECRET SAUCE CAST IRON BURGERS DIRECTIONS • To make the secret sauce: in a sides, about 7 minutes total for WITH SECRET SAUCE small bowl, stir together the BBQ medium-rare burgers. sauce, mustard, horseradish, BY CHEF GEOFFREY ZAKARIAN • To serve, place the burgers on ketchup, and mayonnaise. Season the brioche bun bottoms and top with pepper and then cover and Serves: 6 People each with some of the sauce and a chill until ready to use. tomato slice. Add the burger tops INGREDIENTS • To make the burgers, gently form and serve immediately. Secret Sauce the chuck into 6 patties, about 1 2 tablespoons your favorite BBQ inch thick. Season the outsides Sauce liberally with salt and pepper. 2 tablespoons Dijon mustard • Heat 12x12 Grill Topper on the grill 2 tablespoons prepared horseradish, over medium heat. Add a drizzle drained of oil. As soon as the oil begins to 2 tablespoons ketchup smoke, add the burgers. Let cook 2 tablespoons mayonnaise undisturbed until well charred, 3 to 4 minutes. Flip and char the other Freshly ground black pepper

Burgers 2¼ pounds ground beef chuck, Tip: To get maximum flavor, butter, salt and pepper the buns. Dip them lightly in medium grind the drippings leftover from cooking the burger. The crispy burger fat will make Kosher salt and freshly ground black the buns extra delicious and add more overall flavor. pepper Canola oil, for brushing the pan 6 brioche burger buns, split, toasted, and lightly buttered For additional Pro For Home Non-Stick Cast Iron sizes and recipes, 1 large ripe beefsteak tomato, cut visit geoffreyzakarian.comand follow @gzchef on Instagram. into 6 slices 12” NON-STICK CAST IRON GRILL TOPPER PRO FOR HOME NON-STICK CAST IRON

HANGER STEAK AND CHICKPEA SALAD WITH ARUGULA PESTO HANGER STEAK AND DIRECTIONS CHICKPEA SALAD WITH • To make the steak: in a small room temperature. Heat 12x12 Grill ARUGULA PESTO bowl combine the pepper, celery Topper on the grill over medium BY CHEF GEOFFREY ZAKARIAN salt, sugar, and cayenne. Rub the heat. Grill, turning once, until the mixture all over the steak and then internal temperature reads 125°F. Serves: 4 People drizzle with the oil and rub again for medium-rare, about 12 minutes. INGREDIENTS to coat the steak. Wrap in plastic Let rest on a cutting board 10 and let marinate at least 8 hours or minutes before slicing. Steak and Salad overnight. 1 teaspoon freshly ground black pepper • In a large bowl, combine the 1 teaspoon celery salt • To make the pesto: in a food chickpeas, tomatoes, shallot, and 1 teaspoon sugar processor, combine the arugula, pine nuts. Add about half the pesto ¼ teaspoon cayenne parsley, garlic, and pine nuts. Pulse and all the lemon juice and toss 1 hanger steak (about 1¾ pounds) to make a chunky paste. With the to coat, adding a little more pesto 2 tablespoons extra-virgin olive oil machine running, drizzle in the oil if necessary to liberally coat the 1 15-ounce can chickpeas, rinsed/drained 1½ cups halved cherry tomatoes to make an almost smooth sauce. salad. Scrape into a medium bowl, stir in 1 large shallot, very thinly sliced • To slice the hanger steak, thinly 2 tablespoons pine nuts, toasted the cheese and season with salt slice against the grain on both long Juice of 1 lemon (about 3 tablespoons) and pepper. Cover and set aside sides of the steak, stopping at the while you grill the steak. Arugula Pesto muscle that runs down the center 3 cups packed baby arugula, washed • Remove the steak from the of the steak. Put the chickpea salad and dried refrigerator 30 minutes before on a platter and top with the sliced 1 cup packed fresh Italian parsley leaves you’re ready to cook to come to steak and a few dollops of pesto. 1 garlic clove 3 tablespoons, pine nuts, toasted TIP: Make sure you wipe most of the wet marinade off the steak and make the ¼ cup extra-virgin olive oil cast iron grill searing hot. This will ensure a proper crust. ¼ cup freshly grated Parmigiano- Reggiano For additional Pro For Home Non-Stick Cast Iron sizes and recipes, Kosher salt and freshly ground black pepper visit geoffreyzakarian.comand follow @gzchef on Instagram. 12” NON-STICK CAST IRON GRILL TOPPER PRO FOR HOME NON-STICK CAST IRON

CRISPY CHICKEN PAILLARD TOPPED WITH ARUGULA SALAD CRISPY CHICKEN PAILLARD DIRECTIONS TOPPED WITH ARUGULA • One at a time, put the chicken with grill press. Cook until the skin SALAD breasts between 2 sheets of begins to brown, about 3 minutes. plastic wrap and flatten to an even BY CHEF GEOFFREY ZAKARIAN • Flip the chicken skin side up and ½- to ¾-inch thickness with a meat cover with grill press, grill another Serves: 4 People mallet. Season the chicken with another 3 – 5 minutes or until salt. INGREDIENTS golden brown. Chicken • In a baking dish, stir together the 4 skin-on, boneless chicken breasts flour, paprika, garlic powder, and Make Vinaigrette onion powder. Season with salt. (each about 6 ounces) • In a small bowl, whisk together Dredge the skin side of the chicken Kosher salt the mustard, shallot, and vinegar. breasts in the flour mixture. 2 cups all-purpose flour Gradually whisk in the olive oil to 1 tablespoon smoked paprika • Heat 12x12 Grill Topper on the grill form an emulsion. Season with salt over medium heat. Brush the grill and pepper. Dress the arugula. ½ teaspoon garlic powder pan with oil. Add the dredged ½ teaspoon onion powder • Place each cooked chicken breast chicken, skin side down. Make sure on a plate skin side up. Top with the chicken doesn’t stick. Cover Salad and Vinaigrette the arugula salad. 4 cups (packed) baby arugula 1 tsp Dijon mustard TIP: After flattening the chicken, pat dry, place on a baking tray and put in the 1 shallot finely minced refrigerator overnight. This will ensure the chicken gets nice and crisp due to the 1 tsp white wine vinegar water evaporation from the skins. 3 tbsp extra virgin olive oil Salt/Pepper

For additional Pro For Home Non-Stick Cast Iron sizes and recipes, visit geoffreyzakarian.comand follow @gzchef on Instagram.