- 1 (4-lb) chicken, backbone removed, opened flat
¼ c chopped fresh cilantro
- 1 (2-inch) piece fresh ginger, peeled, thinly sliced
- 1 large shallot, peeled, quartered
- 3 garlic cloves, peeled
½ c piri-piri sauce or other hot pepper sauce
¼ c extra-virgin olive oil
¼ c fresh lemon juice
- Sea salt
- Fresh ground black pepper
- 3 T butter
3 T fresh cilantro, finely chopped
- 2 garlic cloves, minced
2 T piri-piri sauce or other hot pepper sauce
- 2 T fresh lemon juice
- Preheat Bravo and set to broil for 500°F.
- Bring filets up to room temperature, about 30 min.
Place ¼ T oil in 10-inch nonstick round roasting pan and place in preheated Bravo. Add potatoes. Cook 7 min. Flip potatoes and broil until golden brown. Add garlic. Cook 2 minutes. Add chilies and ¼ c of oil from jar. Add Italian seasoning and cook 2 minutes.
Pour in wine. Remove. Cover with foil; set aside.
Season both steaks with salt and pepper. Spray baking pan with cooking spray. Insert Probe into steak. Set Probe to 120°F for medium-rare.
Broil at 500°F (TOP only) for 4 min. Flip, and cook to rare (110°F). Remove steaks.
Add steaks to Italiano sauce mixture in roasting pan. Add lemon juice. Spoon juices and spices over steaks. Place into Bravo with roasting pan. Broil for 2 additional minutes same temperature.
To plate place filet into center of plate, arrange 3 potato wedges around the filet. Spoon 3 peppers on top of filet and half of the sauce over each steak. Serve.