ASPARAGUS
Marinate if desired. Grill for 2 - 4 minutes.

BELL PEPPERS
Halve peppers, remove seeds and membranes. Marinate if desired. Grill for 4 - 5 minutes.

EGGPLANT
Slice 1/2 to 1" thick. Grill for 4 - 5 minutes.

LEEKS
Rinse thoroughly and slice. Rinse again to remove any dirt of sand between layers and dry with paper towel. Grill for 2 - 3 minutes.

MUSHROOMS
Remove stems and grill whole, or slice 1/2" thick. Grill for 2 - 4 minutes.

NEW POTATOES
Scrub well and slice in half. You can precook these in the microwave for 3 - 4 minutes or in boiling salted water for 6 - 8 minutes. Grill for 5 - 6 minutes until browned and tender.

POTATO SLICES
Scrub well and slice 1/2" thick. You can precook these in the microwave for 3 - 4 minutes or in boiling salted water for 8 - 10 minutes. Grill for 7 - 10 minutes until browned and tender.

SUMMER SQUASH AND ZUCCHINI
Cut into 1/2 - 1" thick slices. Marinate if desired. Grill for 3 - 4 minutes.

TOMATOES
Cut into 1" thick slices. Grill for 1 - 2 minutes until tender.

BONELESS STEAKS
Marinate if desired. Steak should be 1/2 - 1%u2033 thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.

CHICKEN BREASTS
Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.

FISH FILLETS
Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.

FISH STEAKS
Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.

GROUND BEEF PATTIES
Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.

HAM STEAK
Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.

HOT DOGS AND SAUSAGES
For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.

LAMB CHOPS
Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.

PORK CHOPS
Use only boneless products, 1/2 - 3/4" thick. Grill until no longer pink in center, about 8 - 10 minutes.

PORK TENDERLOIN
Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.

SHRIMP
Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.

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George Foreman's Indoor Grilling Made Easy:
More Than 100 Simple, Healthy Ways to Feed Family and Friends

Mexican Style Steak Salad
INGREDIENTS:
15 oz. can kidney beans, rinsed and drained
10 oz. pkg. mixed salad greens
1 avocado, peeled and chopped
5 plum tomatoes, chopped
2 cups shredded Cheddar cheese
1 cup salsa
1 lb. boneless sirloin steak
1 cup French salad dressing
2 cups crushed tortilla chips

PREPARATION:
In large bowl combine beans, salad greens, avocado, tomatoes, and cheese and toss to combine. Add salsa and toss to combine.

Brush steak with 2 Tbsp. French salad dressing and grill steak on George Foreman dual contact grill for 6-9 minutes until medium doneness.

Combine with vegetables and top with crushed tortilla chips.