PRECISION SERIES STORAGE SYSTEMS

Available as vertical or horizontal

Made in USA
100% Stainless Steel Body Construction
Heavy Duty Metal Hinges Encased in Black
Chrome Plated Euro-Handles
Solid One-Piece Frame Construction
Recessed Side Panels for Seamless Installation
Built to be installed in all common masonary

*Capital Exclusive

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20” Access Door
Total Product Integration

Heavy Duty Metal Hinges

Strong weather protected hinges encased in black

Glide open your Capital door with ease.

Chrome Plated Handles

100% diecast alloy metal with elegantly designed euro-styling.

Perfectly accent your outdoor experience.

Seamless Installation

Recessed side panels make installation a perfect fit

Handcrafted for a seamless and secure fit, accenting your outdoor storage perfectly.

MORE ACCESSORIES

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Heavy Duty Metal Hinges

Chrome Plated Handles

Seamless Installation

PRECISION SERIES STORAGE SYSTEMS

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WARRANTY

One (1) Year Full Warranty: Capital Cooking Equipment warrants the outdoor gas grill and all of their component parts, to be free from defects in materials and workmanship under normal residential use for a period of one (1) year from the original date of purchase. Capital Cooking Equipment will repair or replace, at its option, any part, which fails or is found to be defective during the warranty period, at no cost to the original purchaser. Warranty service must be performed by a Capital Cooking Equipment authorized representative during normal business hours.

Five (5) Year Limited Warranty: Capital Cooking Equipment warrants the gas valves, sear zone burners, rotisserie burners, drip pans and the stainless steel encasements for the ceramic rods to be free from defects in materials and workmanship, under normal residential use, for a period of five (5) years from the original date of purchase. This warranty excludes surface corrosion and heat discoloration which may occur from normal use. Capital Cooking Equipment will repair or replace, at its option, the actual part found to be defective, with the owner paying for all other costs including labor and freight.

Limited Lifetime Warranty: Capital Cooking Equipment warrants the stainless steel main burners, stainless steel cooking grates and the stainless steel body housings to be free from defects in material and workmanship under normal residential use and service for the lifetime of the original purchaser. This warranty excludes surface corrosion, scratches and discoloration which may occur during regular use. This warranty is limited to the replacement of the defective parts, with the owner paying all other costs including labor and freight.

FOR MORE INFORMATION DOWNLOAD CAPITAL’S RANGE AND GRILL WARRANTY.

PRECISION SERIES STORAGE SYSTEMS

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GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE

Serves 4-6

Chef Doug Fletcher – gotitmade.ca

INGREDIENTS

For Marinade:

6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons minced fresh rosemary

For Steak: 1 flank steak (about 2 pounds) patted dry with paper towels, 2 teaspoons kosher salt, 1/4 teaspoon ground black pepper

INSTRUCTIONS

1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Turn gas barbecue on high and preheat (you can hold your hand 5 inches above grate for just 2 seconds).
4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.