For those looking to build a high-performance outdoor kitchen with a customised design, the Napoleon Built-In Barbecue Frame is an indispensable choice. This product offers not only the possibility to professionally integrate a grill or burner into structures built with flammable materials such as wood, but also an aesthetically pleasing and durable solution, perfect for any outdoor environment. Designed to precisely match the renowned Napoleon 700 and PRO500 series equipment, this system facilitates a safe and stylish installation without sacrificing creative freedom.
Safe Insulation for Flammable Materials
One of the most critical aspects of installing a recessed grill is the protection of surrounding surfaces and structures, especially when these are made of heat-sensitive materials such as wood or composite panels. The recessed frame acts as a layer of insulation between the heat source and the exterior structure, effectively dissipating the heat generated by the grill.
This thermal insulation capability allows architects, designers and owners to use designer or inexpensive materials without compromising safety. It is a solution that combines innovation and peace of mind, allowing the creation of unique and safe outdoor kitchens in any residential or commercial environment.
Solid and Durable Stainless Steel Construction
The use of high-strength solid stainless steel makes this recessed frame a long-term investment. This material is distinguished by its ability to resist rust, moisture, extreme temperatures and external agents such as saltpetre, making it especially useful in coastal or humid regions.
In addition, stainless steel serves not only a practical function, but also an aesthetic one. Its polished finish adds a touch of sophistication that matches any style of outdoor kitchen, from rustic to modern. Easy to clean and maintain, this material reinforces the durability and elegance that characterises all Napoleon products.
Design Perfectly Matched to Every Napoleon Model
One of the highlights of the recessed frame is its level of precision. Each variant has been custom-designed to fit effortlessly with the specific grill and burner models. This ensures not only a flawless visual finish, but also fast and secure assembly.
Whether you choose a Napoleon BIG32, BIG38, BIG44, PRO500 grill or a BIB18 burner, you will have a frame designed to perfectly embrace the dimensions of each piece of equipment. This exact fit eliminates the need for adaptations, simplifies assembly and ensures optimum performance.
Integrated Ventilation Openings for Increased Safety
The incorporation of ventilation openings is not simply an extra, but a necessity in built-in cooking structures. These frames are designed with carefully placed vents that allow waste heat to escape efficiently, protecting both the equipment and the exterior structure.
These vents also help maintain constant air circulation, which improves grill combustion and contributes to a safer cooking environment. In professional kitchen projects, this detail makes a big difference to the quality of the final design.
Elegant Finish for a Professional Result
Design does not take a back seat to functionality. This flush-mounted frame has been conceived to offer a clean, professional and visually harmonious finish. The straight lines, sharp edges and smooth surface blend in perfectly with any style of outdoor kitchen.
In addition, the frame not only beautifies, but also hides any cuts or imperfections in the installation, providing a polished look that reflects the quality of the whole. The result is a professional-grade installation, ideal for those who seek excellence in every detail.
Expanded Applications in Conventional or Garden Kitchens
Although designed for outdoor use, this product can also be successfully installed on covered terraces, pergolas, patios and well-ventilated indoor spaces, provided that safety regulations are respected. This makes it a versatile product that adapts to multiple lifestyles and architectural configurations.
For designers and builders, it represents an essential tool in projects that demand flexibility without sacrificing thermal protection.
Total Flexibility for Custom Design Projects
Design freedom is one of the major attractions of this frame. Thanks to its insulation capacity, a variety of building materials can be used, including timber, WPC, phenolic panels, composites or prefabricated modules.
This not only opens the door to creativity, but also makes it possible to adjust the project to varying budgets without losing functionality or aesthetics.
Comparative table of variations of the Napoleon flush-mounted frame
| Variation | Compatible with | Dimensions (W x H x D) | Specific Application |
|---|
| BIG32 Frame | Napoleon 700 Series Grill | 90,8 cm x 28,5 cm x 58,4 cm | Secure integration in wood or composites |
| Frame BIG38 | Napoleon Grill 700 Series | 106 cm x 28,5 cm x 58,4 cm | Aesthetic installation in outdoor kitchens |
| Frame BIG44 | Napoleon 700 Series Grill | 121,3 cm x 28,5 cm x 58,4 cm | For larger and more complex projects |
| Frame BIB18 | 700 Series Integrated Burners | 60 cm x 28,6 cm x 58,4 cm | Ideal for Sizzle Zone, wok, sides |
| Frame PRO500 / BIP500 | PRO500 and BIP500 Grill | 84 cm x 23 cm x 57 cm | Compatible with classic Napoleon ranges |
Maintenance and Recommended Uses to Care for Your Napoleon Built-In Frame
An outdoor kitchen is an investment that deserves care to match its quality. The
Napoleon Built-In Barbecue Frame, made of solid stainless steel, is designed to withstand demanding conditions. However, even the most durable materials require regular
maintenance and good usage practices to maintain their functionality, appearance and safety over time. Here is a
step-by-step guide to keep your frame looking like new and working optimally in all seasons.
Step-by-step maintenance
1. Regular cleaning of stainless steelRegular cleaning is essential to prevent the build-up of grease, dirt, food residue or water stains.
- Use a soft cloth or non-abrasive sponge together with a specific stainless steel cleaner or a mixture of warm water and neutral soap.
- Dry thoroughly with a soft, dry cloth to prevent limescale or water marks.
- Never use metal scourers, chlorinated products or abrasive detergents, as these can damage the finish and cause surface corrosion.
2. Checking and cleaning the ventilation openingsVentilation openings are essential for the safe operation of the frame and built-in grill.
- Once a month (or more if you cook frequently), make sure they are not blocked by grease, leaves, dust, cobwebs or other debris.
- You can use a soft bristle brush or compressed air to gently clean these areas.
3. Post-use structural inspectionAfter an intense or prolonged cooking session, check for signs of overheating or deformation.
- Check the contact points between the frame and the cooktop structure for any displacement, movement or expansion.
- This is especially important for installations on wood, as there may be slight changes in position over time due to heat.
4. Seasonal protection against extreme conditionsDespite its natural resistance, protecting the frame in severe weather conditions will extend its service life.
- In periods of constant rain, snow or extreme dust, cover the unit with a waterproof and breathable cover.
- If you are not going to use the grill for several weeks, consider applying a specific stainless steel protector to prevent surface rust.
5. Maintenance of fixings and screwsOver time and with frequent use, vibrations or temperature changes can slightly loosen screws or anchors.
- Periodically check that all fasteners are tight and secure, especially if the frame is mounted on a modular structure.
- If you detect any loose parts, tighten them with the appropriate tools to prevent unwanted movement during use.
6. Avoid contact with corrosive substancesDuring food preparation or cleaning, avoid contact between the frame and substances such as acidic sauces (e.g., vinegar, high concentrations of lemon), industrial chemicals, or garden fertilisers.
- In case of accidental spillage, immediately clean the affected surface with warm water and a soft cloth.
Additional recommendation: Six-monthly checks
Performing a thorough check twice a year — ideally before and after the peak barbecue season — can help you identify problems early. This check should include:
- Thorough cleaning of the frame.
- Lubrication of moving parts (if applicable).
- Verification of the structural stability of the outdoor kitchen.
- Detailed visual inspection of the steel to detect early signs of wear.
Maintenance and Recommended Uses to Care for Your Napoleon Built-In Frame
An outdoor kitchen is an investment that deserves care to match its quality. The
Napoleon Built-In Barbecue Frame, made of solid stainless steel, is designed to withstand demanding conditions. However, even the most durable materials require regular
maintenance and good usage practices to maintain their functionality, appearance and safety over time. Here is a
step-by-step guide to keep your frame looking like new and working optimally in all seasons.
Step-by-step maintenance
1. Regular cleaning of stainless steel
Regular cleaning is essential to prevent the build-up of grease, dirt, food residue or water stains.
- Use a soft cloth or non-abrasive sponge together with a specific stainless steel cleaner or a mixture of warm water and neutral soap.
- Dry thoroughly with a soft, dry cloth to prevent limescale or water marks.
- Never use metal scourers, chlorinated products or abrasive detergents, as these can damage the finish and cause surface corrosion.
2. Checking and cleaning the ventilation openings
Ventilation openings are essential for the safe operation of the frame and built-in grill.
- Once a month (or more if you cook frequently), make sure they are not blocked by grease, leaves, dust, cobwebs or other debris.
- You can use a soft bristle brush or compressed air to gently clean these areas.
3. Post-use structural inspection
After an intense or prolonged cooking session, check for signs of overheating or deformation.
- Check the contact points between the frame and the cooktop structure for any displacement, movement or expansion.
- This is especially important for installations on wood, as there may be slight changes in position over time due to heat.
4. Seasonal protection against extreme conditions
Despite its natural resistance, protecting the frame in severe weather conditions will extend its service life.
- In periods of constant rain, snow or extreme dust, cover the unit with a waterproof and breathable cover.
- If you are not going to use the grill for several weeks, consider applying a specific stainless steel protector to prevent surface rust.
5. Maintenance of fixings and screws
Over time and with frequent use, vibrations or temperature changes can slightly loosen screws or anchors.
- Periodically check that all fasteners are tight and secure, especially if the frame is mounted on a modular structure.
- If you detect any loose parts, tighten them with the appropriate tools to prevent unwanted movement during use.
6. Avoid contact with corrosive substances
During food preparation or cleaning, avoid contact between the frame and substances such as acidic sauces (e.g., vinegar, high concentrations of lemon), industrial chemicals, or garden fertilisers.
- In case of accidental spillage, immediately clean the affected surface with warm water and a soft cloth.
Additional recommendation: Six-monthly checks
Performing a thorough check twice a year — ideally before and after the peak barbecue season — can help you identify problems early. This check should include:
- Thorough cleaning of the frame.
- Lubrication of moving parts (if applicable).
- Verification of the structural stability of the outdoor kitchen.
- Detailed visual inspection of the steel to detect early signs of wear.
Maintenance and Recommended Uses to Care for Your Napoleon Built-In Frame
An outdoor kitchen is an investment that deserves care to match its quality. The
Napoleon Built-In Barbecue Frame, made of solid stainless steel, is designed to withstand demanding conditions. However, even the most durable materials require regular
maintenance and good usage practices to maintain their functionality, appearance and safety over time. Here is a
step-by-step guide to keep your frame looking like new and working optimally in all seasons.
Step-by-step maintenance
1. Regular cleaning of stainless steel
Regular cleaning is essential to prevent the build-up of grease, dirt, food residue or water stains.
- Use a soft cloth or non-abrasive sponge together with a specific stainless steel cleaner or a mixture of warm water and neutral soap.
- Dry thoroughly with a soft, dry cloth to prevent limescale or water marks.
- Never use metal scourers, chlorinated products or abrasive detergents, as these can damage the finish and cause surface corrosion.
2. Checking and cleaning the ventilation openings
Ventilation openings are essential for the safe operation of the frame and built-in grill.
- Once a month (or more if you cook frequently), make sure they are not blocked by grease, leaves, dust, cobwebs or other debris.
- You can use a soft bristle brush or compressed air to gently clean these areas.
3. Post-use structural inspection
After an intense or prolonged cooking session, check for signs of overheating or deformation.
- Check the contact points between the frame and the cooktop structure for any displacement, movement or expansion.
- This is especially important for installations on wood, as there may be slight changes in position over time due to heat.
4. Seasonal protection against extreme conditions
Despite its natural resistance, protecting the frame in severe weather conditions will extend its service life.
- In periods of constant rain, snow or extreme dust, cover the unit with a waterproof and breathable cover.
- If you are not going to use the grill for several weeks, consider applying a specific stainless steel protector to prevent surface rust.
5. Maintenance of fixings and screws
Over time and with frequent use, vibrations or temperature changes can slightly loosen screws or anchors.
- Periodically check that all fasteners are tight and secure, especially if the frame is mounted on a modular structure.
- If you detect any loose parts, tighten them with the appropriate tools to prevent unwanted movement during use.
6. Avoid contact with corrosive substances
During food preparation or cleaning, avoid contact between the frame and substances such as acidic sauces (e.g., vinegar, high concentrations of lemon), industrial chemicals, or garden fertilisers.
- In case of accidental spillage, immediately clean the affected surface with warm water and a soft cloth.
Additional recommendation: Six-monthly checks
Performing a thorough check twice a year — ideally before and after the peak barbecue season — can help you identify problems early. This check should include:
- Thorough cleaning of the frame.
- Lubrication of moving parts (if applicable).
- Verification of the structural stability of the outdoor kitchen.
- Detailed visual inspection of the steel to detect early signs of wear.
Maintenance and Recommended Uses to Care for Your Napoleon Built-In Frame
An outdoor kitchen is an investment that deserves care to match its quality. The
Napoleon Built-In Barbecue Frame, made of solid stainless steel, is designed to withstand demanding conditions. However, even the most durable materials require regular
maintenance and good usage practices to maintain their functionality, appearance and safety over time. Here is a
step-by-step guide to keep your frame looking like new and working optimally in all seasons.
Step-by-step maintenance
1. Regular cleaning of stainless steel
Regular cleaning is essential to prevent the build-up of grease, dirt, food residue or water stains.
- Use a soft cloth or non-abrasive sponge together with a specific stainless steel cleaner or a mixture of warm water and neutral soap.
- Dry thoroughly with a soft, dry cloth to prevent limescale or water marks.
- Never use metal scourers, chlorinated products or abrasive detergents, as these can damage the finish and cause surface corrosion.
2. Checking and cleaning the ventilation openings
Ventilation openings are essential for the safe operation of the frame and built-in grill.
- Once a month (or more if you cook frequently), make sure they are not blocked by grease, leaves, dust, cobwebs or other debris.
- You can use a soft bristle brush or compressed air to gently clean these areas.
3. Post-use structural inspection
After an intense or prolonged cooking session, check for signs of overheating or deformation.
- Check the contact points between the frame and the cooktop structure for any displacement, movement or expansion.
- This is especially important for installations on wood, as there may be slight changes in position over time due to heat.
4. Seasonal protection against extreme conditions
Despite its natural resistance, protecting the frame in severe weather conditions will extend its service life.
- In periods of constant rain, snow or extreme dust, cover the unit with a waterproof and breathable cover.
- If you are not going to use the grill for several weeks, consider applying a specific stainless steel protector to prevent surface rust.
5. Maintenance of fixings and screws
Over time and with frequent use, vibrations or temperature changes can slightly loosen screws or anchors.
- Periodically check that all fasteners are tight and secure, especially if the frame is mounted on a modular structure.
- If you detect any loose parts, tighten them with the appropriate tools to prevent unwanted movement during use.
6. Avoid contact with corrosive substances
During food preparation or cleaning, avoid contact between the frame and substances such as acidic sauces (e.g., vinegar, high concentrations of lemon), industrial chemicals, or garden fertilisers.
- In case of accidental spillage, immediately clean the affected surface with warm water and a soft cloth.
Additional recommendation: Six-monthly checks
Performing a thorough check twice a year — ideally before and after the peak barbecue season — can help you identify problems early. This check should include:
- Thorough cleaning of the frame.
- Lubrication of moving parts (if applicable).
- Verification of the structural stability of the outdoor kitchen.
- Detailed visual inspection of the steel to detect early signs of wear.
Maintenance and Recommended Uses to Care for Your Napoleon Built-In Frame
An outdoor kitchen is an investment that deserves care to match its quality. The
Napoleon Built-In Barbecue Frame, made of solid stainless steel, is designed to withstand demanding conditions. However, even the most durable materials require regular
maintenance and good usage practices to maintain their functionality, appearance and safety over time. Here is a
step-by-step guide to keep your frame looking like new and working optimally in all seasons.
Step-by-step maintenance
1. Regular cleaning of stainless steel
Regular cleaning is essential to prevent the build-up of grease, dirt, food residue or water stains.
- Use a soft cloth or non-abrasive sponge together with a specific stainless steel cleaner or a mixture of warm water and neutral soap.
- Dry thoroughly with a soft, dry cloth to prevent limescale or water marks.
- Never use metal scourers, chlorinated products or abrasive detergents, as these can damage the finish and cause surface corrosion.
2. Checking and cleaning the ventilation openings
Ventilation openings are essential for the safe operation of the frame and built-in grill.
- Once a month (or more if you cook frequently), make sure they are not blocked by grease, leaves, dust, cobwebs or other debris.
- You can use a soft bristle brush or compressed air to gently clean these areas.
3. Post-use structural inspection
After an intense or prolonged cooking session, check for signs of overheating or deformation.
- Check the contact points between the frame and the cooktop structure for any displacement, movement or expansion.
- This is especially important for installations on wood, as there may be slight changes in position over time due to heat.
4. Seasonal protection against extreme conditions
Despite its natural resistance, protecting the frame in severe weather conditions will extend its service life.
- In periods of constant rain, snow or extreme dust, cover the unit with a waterproof and breathable cover.
- If you are not going to use the grill for several weeks, consider applying a specific stainless steel protector to prevent surface rust.
5. Maintenance of fixings and screws
Over time and with frequent use, vibrations or temperature changes can slightly loosen screws or anchors.
- Periodically check that all fasteners are tight and secure, especially if the frame is mounted on a modular structure.
- If you detect any loose parts, tighten them with the appropriate tools to prevent unwanted movement during use.
6. Avoid contact with corrosive substances
During food preparation or cleaning, avoid contact between the frame and substances such as acidic sauces (e.g., vinegar, high concentrations of lemon), industrial chemicals, or garden fertilisers.
- In case of accidental spillage, immediately clean the affected surface with warm water and a soft cloth.
Additional recommendation: Six-monthly checks
Performing a thorough check twice a year — ideally before and after the peak barbecue season — can help you identify problems early. This check should include:
- Thorough cleaning of the frame.
- Lubrication of moving parts (if applicable).
- Verification of the structural stability of the outdoor kitchen.
- Detailed visual inspection of the steel to detect early signs of wear.
Maintenance and Recommended Uses to Care for Your Napoleon Built-In Frame
An outdoor kitchen is an investment that deserves care to match its quality. The
Napoleon Built-In Barbecue Frame, made of solid stainless steel, is designed to withstand demanding conditions. However, even the most durable materials require regular
maintenance and good usage practices to maintain their functionality, appearance and safety over time. Here is a
step-by-step guide to keep your frame looking like new and working optimally in all seasons.
Step-by-step maintenance
1. Regular cleaning of stainless steel
Regular cleaning is essential to prevent the build-up of grease, dirt, food residue or water stains.
- Use a soft cloth or non-abrasive sponge together with a specific stainless steel cleaner or a mixture of warm water and neutral soap.
- Dry thoroughly with a soft, dry cloth to prevent limescale or water marks.
- Never use metal scourers, chlorinated products or abrasive detergents, as these can damage the finish and cause surface corrosion.
2. Checking and cleaning the ventilation openings
Ventilation openings are essential for the safe operation of the frame and built-in grill.
- Once a month (or more if you cook frequently), make sure they are not blocked by grease, leaves, dust, cobwebs or other debris.
- You can use a soft bristle brush or compressed air to gently clean these areas.
3. Post-use structural inspection
After an intense or prolonged cooking session, check for signs of overheating or deformation.
- Check the contact points between the frame and the cooktop structure for any displacement, movement or expansion.
- This is especially important for installations on wood, as there may be slight changes in position over time due to heat.
4. Seasonal protection against extreme conditions
Despite its natural resistance, protecting the frame in severe weather conditions will extend its service life.
- In periods of constant rain, snow or extreme dust, cover the unit with a waterproof and breathable cover.
- If you are not going to use the grill for several weeks, consider applying a specific stainless steel protector to prevent surface rust.
5. Maintenance of fixings and screws
Over time and with frequent use, vibrations or temperature changes can slightly loosen screws or anchors.
- Periodically check that all fasteners are tight and secure, especially if the frame is mounted on a modular structure.
- If you detect any loose parts, tighten them with the appropriate tools to prevent unwanted movement during use.
6. Avoid contact with corrosive substances
During food preparation or cleaning, avoid contact between the frame and substances such as acidic sauces (e.g., vinegar, high concentrations of lemon), industrial chemicals, or garden fertilisers.
- In case of accidental spillage, immediately clean the affected surface with warm water and a soft cloth.
Additional recommendation: Six-monthly checks
Performing a thorough check twice a year — ideally before and after the peak barbecue season — can help you identify problems early. This check should include:
- Thorough cleaning of the frame.
- Lubrication of moving parts (if applicable).
- Verification of the structural stability of the outdoor kitchen.
- Detailed visual inspection of the steel to detect early signs of wear.
Gourmet Beef and Grilled Portobello Tacos Recipe
Outdoor Gourmet Cooking at Its Finest
An outdoor kitchen equipped with a Napoleon 700 Series built-in grill, such as the
BIG38, not only transforms the design of your patio or terrace, but also
broadens your culinary horizons. Thanks to its even heat distribution, powerful burners and large cooking surface, this grill allows you to prepare restaurant-quality dishes.
Today we offer you a versatile recipe,
designed for sharing: gourmet tacos with fresh ingredients and simple techniques that bring out the flavour. We include a version with
marinated flank steak and another completely
vegetarian with portobello mushrooms, ideal for balancing your menu and offering options for all your guests.
Ingredients per version (4 servings)
Classic version: Marinated Flank Steak Tacos
- 500 g flank steak (flank or skirt steak)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
- 8 artisan corn tortillas
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh coriander
- Homemade guacamole or sliced avocado
- Limes, cut into wedges, for serving
Vegetarian version: Portobello and Roasted Vegetable Tacos
- 4 large portobello mushrooms, cleaned and stems removed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder or fresh garlic
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 8 corn or whole wheat tortillas
- Lime avocado cream (optional)
- Fresh sprouts or arugula for garnish
Step-by-step preparation
1. Marinade (minimum 30 minutes, ideally 2 hours)
For the meat:
Mix the oil, lemon juice, garlic, cumin, oregano, salt and pepper in a bowl. Place the meat in a sealed bag or glass container and cover well with the marinade. Refrigerate for at least 30 minutes to allow the flavours to penetrate.
For the portobellos:
Combine the soy sauce, balsamic vinegar, garlic and olive oil. Cover the mushrooms with this mixture, making sure they are completely coated. Add the bell pepper and onion to the marinade to maximise the vegetable flavour.
2. Preheating the Napoleon BIG38 grill
- Light the grill and let it preheat for 10-15 minutes on medium-high heat.
- Thanks to its even heat distribution, you can use one side for vegetables and the other for meat if you are cooking both at the same time.
- Lightly brush the grates with oil to prevent the ingredients from sticking.
3. Grilling
Meat:
Place the flank steak in the hot zone and cook for approximately 4-5 minutes per side for medium doneness, depending on thickness. Do not move the meat constantly; let it sear well to retain its juices. Once cooked, let it rest for 5 minutes before cutting into thin strips.
Vegetables:
Grill the portobello mushrooms 5-6 minutes per side until seared and juicy. Cook the onions and peppers in a grill basket or perforated tray for 8-10 minutes, stirring occasionally until caramelised but still firm.
4. Heat the tortillas
Place the tortillas on the grill for 10-20 seconds per side. This makes them more flexible and brings out their toasted corn flavour.
5. Assembly and presentation
For both options:
- Place a base of meat or portobello mushrooms on each tortilla.
- Add the toppings: red onion, coriander, avocado or vegetable cream.
- You can include a touch of sliced chipotle or jalapeño for a spicy contrast.
Serve the tacos on a wooden board, accompanied by lime wedges and a fresh salsa such as pico de gallo, to create a complete visual and sensory experience.
Additional tips for the outdoor chef
- For added sophistication, serve the tacos on warm plates that you can briefly heat on the grill.
- Add flaky salt at the end to bring out the flavours.
- Pair the recipe with a craft IPA beer or ginger lemonade if you're looking for a non-alcoholic option.
This recipe reflects the spirit of modern outdoor cooking: freedom to experiment, quality ingredients and the ability to cook for everyone. Your ally for achieving perfect textures, intense sears and vegetables cooked to perfection, whether you're a meat lover or follow a plant-based diet. Enjoy your gatherings with a chef-worthy menu, without leaving home.
Gourmet Beef and Grilled Portobello Tacos Recipe
Outdoor Gourmet Cooking at Its Finest
An outdoor kitchen equipped with a Napoleon 700 Series built-in grill, such as the
BIG38, not only transforms the design of your patio or terrace, but also
broadens your culinary horizons. Thanks to its even heat distribution, powerful burners and large cooking surface, this grill allows you to prepare restaurant-quality dishes.
Today we offer you a versatile recipe,
designed for sharing: gourmet tacos with fresh ingredients and simple techniques that bring out the flavour. We include a version with
marinated flank steak and another completely
vegetarian with portobello mushrooms, ideal for balancing your menu and offering options for all your guests.
Ingredients per version (4 servings)
Classic version: Marinated Flank Steak Tacos
- 500 g flank steak (flank or skirt steak)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
- 8 artisan corn tortillas
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh coriander
- Homemade guacamole or sliced avocado
- Limes, cut into wedges, for serving
Vegetarian version: Portobello and Roasted Vegetable Tacos
- 4 large portobello mushrooms, cleaned and stems removed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder or fresh garlic
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 8 corn or whole wheat tortillas
- Lime avocado cream (optional)
- Fresh sprouts or arugula for garnish
Step-by-step preparation
1. Marinade (minimum 30 minutes, ideally 2 hours)
For the meat:
Mix the oil, lemon juice, garlic, cumin, oregano, salt and pepper in a bowl. Place the meat in a sealed bag or glass container and cover well with the marinade. Refrigerate for at least 30 minutes to allow the flavours to penetrate.
For the portobellos:
Combine the soy sauce, balsamic vinegar, garlic and olive oil. Cover the mushrooms with this mixture, making sure they are completely coated. Add the bell pepper and onion to the marinade to maximise the vegetable flavour.
2. Preheating the Napoleon BIG38 grill
- Light the grill and let it preheat for 10-15 minutes on medium-high heat.
- Thanks to its even heat distribution, you can use one side for vegetables and the other for meat if you are cooking both at the same time.
- Lightly brush the grates with oil to prevent the ingredients from sticking.
3. Grilling
Meat:
Place the flank steak in the hot zone and cook for approximately 4-5 minutes per side for medium doneness, depending on thickness. Do not move the meat constantly; let it sear well to retain its juices. Once cooked, let it rest for 5 minutes before cutting into thin strips.
Vegetables:
Grill the portobello mushrooms 5-6 minutes per side until seared and juicy. Cook the onions and peppers in a grill basket or perforated tray for 8-10 minutes, stirring occasionally until caramelised but still firm.
4. Heat the tortillas
Place the tortillas on the grill for 10-20 seconds per side. This makes them more flexible and brings out their toasted corn flavour.
5. Assembly and presentation
For both options:
- Place a base of meat or portobello mushrooms on each tortilla.
- Add the toppings: red onion, coriander, avocado or vegetable cream.
- You can include a touch of sliced chipotle or jalapeño for a spicy contrast.
Serve the tacos on a wooden board, accompanied by lime wedges and a fresh salsa such as pico de gallo, to create a complete visual and sensory experience.
Additional tips for the outdoor chef
- For added sophistication, serve the tacos on warm plates that you can briefly heat on the grill.
- Add flaky salt at the end to bring out the flavours.
- Pair the recipe with a craft IPA beer or ginger lemonade if you're looking for a non-alcoholic option.
This recipe reflects the spirit of modern outdoor cooking: freedom to experiment, quality ingredients and the ability to cook for everyone. Your ally for achieving perfect textures, intense sears and vegetables cooked to perfection, whether you're a meat lover or follow a plant-based diet. Enjoy your gatherings with a chef-worthy menu, without leaving home.
Gourmet Beef and Grilled Portobello Tacos Recipe
Outdoor Gourmet Cooking at Its Finest
An outdoor kitchen equipped with a Napoleon 700 Series built-in grill, such as the
BIG38, not only transforms the design of your patio or terrace, but also
broadens your culinary horizons. Thanks to its even heat distribution, powerful burners and large cooking surface, this grill allows you to prepare restaurant-quality dishes.
Today we offer you a versatile recipe,
designed for sharing: gourmet tacos with fresh ingredients and simple techniques that bring out the flavour. We include a version with
marinated flank steak and another completely
vegetarian with portobello mushrooms, ideal for balancing your menu and offering options for all your guests.
Ingredients per version (4 servings)
Classic version: Marinated Flank Steak Tacos
- 500 g flank steak (flank or skirt steak)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
- 8 artisan corn tortillas
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh coriander
- Homemade guacamole or sliced avocado
- Limes, cut into wedges, for serving
Vegetarian version: Portobello and Roasted Vegetable Tacos
- 4 large portobello mushrooms, cleaned and stems removed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder or fresh garlic
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 8 corn or whole wheat tortillas
- Lime avocado cream (optional)
- Fresh sprouts or arugula for garnish
Step-by-step preparation
1. Marinade (minimum 30 minutes, ideally 2 hours)
For the meat:
Mix the oil, lemon juice, garlic, cumin, oregano, salt and pepper in a bowl. Place the meat in a sealed bag or glass container and cover well with the marinade. Refrigerate for at least 30 minutes to allow the flavours to penetrate.
For the portobellos:
Combine the soy sauce, balsamic vinegar, garlic and olive oil. Cover the mushrooms with this mixture, making sure they are completely coated. Add the bell pepper and onion to the marinade to maximise the vegetable flavour.
2. Preheating the Napoleon BIG38 grill
- Light the grill and let it preheat for 10-15 minutes on medium-high heat.
- Thanks to its even heat distribution, you can use one side for vegetables and the other for meat if you are cooking both at the same time.
- Lightly brush the grates with oil to prevent the ingredients from sticking.
3. Grilling
Meat:
Place the flank steak in the hot zone and cook for approximately 4-5 minutes per side for medium doneness, depending on thickness. Do not move the meat constantly; let it sear well to retain its juices. Once cooked, let it rest for 5 minutes before cutting into thin strips.
Vegetables:
Grill the portobello mushrooms 5-6 minutes per side until seared and juicy. Cook the onions and peppers in a grill basket or perforated tray for 8-10 minutes, stirring occasionally until caramelised but still firm.
4. Heat the tortillas
Place the tortillas on the grill for 10-20 seconds per side. This makes them more flexible and brings out their toasted corn flavour.
5. Assembly and presentation
For both options:
- Place a base of meat or portobello mushrooms on each tortilla.
- Add the toppings: red onion, coriander, avocado or vegetable cream.
- You can include a touch of sliced chipotle or jalapeño for a spicy contrast.
Serve the tacos on a wooden board, accompanied by lime wedges and a fresh salsa such as pico de gallo, to create a complete visual and sensory experience.
Additional tips for the outdoor chef
- For added sophistication, serve the tacos on warm plates that you can briefly heat on the grill.
- Add flaky salt at the end to bring out the flavours.
- Pair the recipe with a craft IPA beer or ginger lemonade if you're looking for a non-alcoholic option.
This recipe reflects the spirit of modern outdoor cooking: freedom to experiment, quality ingredients and the ability to cook for everyone. Your ally for achieving perfect textures, intense sears and vegetables cooked to perfection, whether you're a meat lover or follow a plant-based diet. Enjoy your gatherings with a chef-worthy menu, without leaving home.
Gourmet Beef and Grilled Portobello Tacos Recipe
Outdoor Gourmet Cooking at Its Finest
An outdoor kitchen equipped with a Napoleon 700 Series built-in grill, such as the
BIG38, not only transforms the design of your patio or terrace, but also
broadens your culinary horizons. Thanks to its even heat distribution, powerful burners and large cooking surface, this grill allows you to prepare restaurant-quality dishes.
Today we offer you a versatile recipe,
designed for sharing: gourmet tacos with fresh ingredients and simple techniques that bring out the flavour. We include a version with
marinated flank steak and another completely
vegetarian with portobello mushrooms, ideal for balancing your menu and offering options for all your guests.
Ingredients per version (4 servings)
Classic version: Marinated Flank Steak Tacos
- 500 g flank steak (flank or skirt steak)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
- 8 artisan corn tortillas
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh coriander
- Homemade guacamole or sliced avocado
- Limes, cut into wedges, for serving
Vegetarian version: Portobello and Roasted Vegetable Tacos
- 4 large portobello mushrooms, cleaned and stems removed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder or fresh garlic
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 8 corn or whole wheat tortillas
- Lime avocado cream (optional)
- Fresh sprouts or arugula for garnish
Step-by-step preparation
1. Marinade (minimum 30 minutes, ideally 2 hours)
For the meat:
Mix the oil, lemon juice, garlic, cumin, oregano, salt and pepper in a bowl. Place the meat in a sealed bag or glass container and cover well with the marinade. Refrigerate for at least 30 minutes to allow the flavours to penetrate.
For the portobellos:
Combine the soy sauce, balsamic vinegar, garlic and olive oil. Cover the mushrooms with this mixture, making sure they are completely coated. Add the bell pepper and onion to the marinade to maximise the vegetable flavour.
2. Preheating the Napoleon BIG38 grill
- Light the grill and let it preheat for 10-15 minutes on medium-high heat.
- Thanks to its even heat distribution, you can use one side for vegetables and the other for meat if you are cooking both at the same time.
- Lightly brush the grates with oil to prevent the ingredients from sticking.
3. Grilling
Meat:
Place the flank steak in the hot zone and cook for approximately 4-5 minutes per side for medium doneness, depending on thickness. Do not move the meat constantly; let it sear well to retain its juices. Once cooked, let it rest for 5 minutes before cutting into thin strips.
Vegetables:
Grill the portobello mushrooms 5-6 minutes per side until seared and juicy. Cook the onions and peppers in a grill basket or perforated tray for 8-10 minutes, stirring occasionally until caramelised but still firm.
4. Heat the tortillas
Place the tortillas on the grill for 10-20 seconds per side. This makes them more flexible and brings out their toasted corn flavour.
5. Assembly and presentation
For both options:
- Place a base of meat or portobello mushrooms on each tortilla.
- Add the toppings: red onion, coriander, avocado or vegetable cream.
- You can include a touch of sliced chipotle or jalapeño for a spicy contrast.
Serve the tacos on a wooden board, accompanied by lime wedges and a fresh salsa such as pico de gallo, to create a complete visual and sensory experience.
Additional tips for the outdoor chef
- For added sophistication, serve the tacos on warm plates that you can briefly heat on the grill.
- Add flaky salt at the end to bring out the flavours.
- Pair the recipe with a craft IPA beer or ginger lemonade if you're looking for a non-alcoholic option.
This recipe reflects the spirit of modern outdoor cooking: freedom to experiment, quality ingredients and the ability to cook for everyone. Your ally for achieving perfect textures, intense sears and vegetables cooked to perfection, whether you're a meat lover or follow a plant-based diet. Enjoy your gatherings with a chef-worthy menu, without leaving home.
Gourmet Beef and Grilled Portobello Tacos Recipe
Outdoor Gourmet Cooking at Its Finest
An outdoor kitchen equipped with a Napoleon 700 Series built-in grill, such as the
BIG38, not only transforms the design of your patio or terrace, but also
broadens your culinary horizons. Thanks to its even heat distribution, powerful burners and large cooking surface, this grill allows you to prepare restaurant-quality dishes.
Today we offer you a versatile recipe,
designed for sharing: gourmet tacos with fresh ingredients and simple techniques that bring out the flavour. We include a version with
marinated flank steak and another completely
vegetarian with portobello mushrooms, ideal for balancing your menu and offering options for all your guests.
Ingredients per version (4 servings)
Classic version: Marinated Flank Steak Tacos
- 500 g flank steak (flank or skirt steak)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
- 8 artisan corn tortillas
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh coriander
- Homemade guacamole or sliced avocado
- Limes, cut into wedges, for serving
Vegetarian version: Portobello and Roasted Vegetable Tacos
- 4 large portobello mushrooms, cleaned and stems removed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder or fresh garlic
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 8 corn or whole wheat tortillas
- Lime avocado cream (optional)
- Fresh sprouts or arugula for garnish
Step-by-step preparation
1. Marinade (minimum 30 minutes, ideally 2 hours)
For the meat:
Mix the oil, lemon juice, garlic, cumin, oregano, salt and pepper in a bowl. Place the meat in a sealed bag or glass container and cover well with the marinade. Refrigerate for at least 30 minutes to allow the flavours to penetrate.
For the portobellos:
Combine the soy sauce, balsamic vinegar, garlic and olive oil. Cover the mushrooms with this mixture, making sure they are completely coated. Add the bell pepper and onion to the marinade to maximise the vegetable flavour.
2. Preheating the Napoleon BIG38 grill
- Light the grill and let it preheat for 10-15 minutes on medium-high heat.
- Thanks to its even heat distribution, you can use one side for vegetables and the other for meat if you are cooking both at the same time.
- Lightly brush the grates with oil to prevent the ingredients from sticking.
3. Grilling
Meat:
Place the flank steak in the hot zone and cook for approximately 4-5 minutes per side for medium doneness, depending on thickness. Do not move the meat constantly; let it sear well to retain its juices. Once cooked, let it rest for 5 minutes before cutting into thin strips.
Vegetables:
Grill the portobello mushrooms 5-6 minutes per side until seared and juicy. Cook the onions and peppers in a grill basket or perforated tray for 8-10 minutes, stirring occasionally until caramelised but still firm.
4. Heat the tortillas
Place the tortillas on the grill for 10-20 seconds per side. This makes them more flexible and brings out their toasted corn flavour.
5. Assembly and presentation
For both options:
- Place a base of meat or portobello mushrooms on each tortilla.
- Add the toppings: red onion, coriander, avocado or vegetable cream.
- You can include a touch of sliced chipotle or jalapeño for a spicy contrast.
Serve the tacos on a wooden board, accompanied by lime wedges and a fresh salsa such as pico de gallo, to create a complete visual and sensory experience.
Additional tips for the outdoor chef
- For added sophistication, serve the tacos on warm plates that you can briefly heat on the grill.
- Add flaky salt at the end to bring out the flavours.
- Pair the recipe with a craft IPA beer or ginger lemonade if you're looking for a non-alcoholic option.
This recipe reflects the spirit of modern outdoor cooking: freedom to experiment, quality ingredients and the ability to cook for everyone. Your ally for achieving perfect textures, intense sears and vegetables cooked to perfection, whether you're a meat lover or follow a plant-based diet. Enjoy your gatherings with a chef-worthy menu, without leaving home.
Gourmet Beef and Grilled Portobello Tacos Recipe
Outdoor Gourmet Cooking at Its Finest
An outdoor kitchen equipped with a Napoleon 700 Series built-in grill, such as the
BIG38, not only transforms the design of your patio or terrace, but also
broadens your culinary horizons. Thanks to its even heat distribution, powerful burners and large cooking surface, this grill allows you to prepare restaurant-quality dishes.Today we offer you a versatile recipe,
designed for sharing: gourmet tacos with fresh ingredients and simple techniques that bring out the flavour. We include a version with
marinated flank steak and another completely
vegetarian with portobello mushrooms, ideal for balancing your menu and offering options for all your guests.
Ingredients per version (4 servings)
Classic version: Marinated Flank Steak Tacos
- 500 g flank steak (flank or skirt steak)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Sea salt and black pepper to taste
- 8 artisan corn tortillas
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh coriander
- Homemade guacamole or sliced avocado
- Limes, cut into wedges, for serving
Vegetarian version: Portobello and Roasted Vegetable Tacos
- 4 large portobello mushrooms, cleaned and stems removed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder or fresh garlic
- 1 red bell pepper, sliced
- 1 white onion, sliced
- 8 corn or whole wheat tortillas
- Lime avocado cream (optional)
- Fresh sprouts or arugula for garnish
Step-by-step preparation
1. Marinade (minimum 30 minutes, ideally 2 hours)
For the meat:Mix the oil, lemon juice, garlic, cumin, oregano, salt and pepper in a bowl. Place the meat in a sealed bag or glass container and cover well with the marinade. Refrigerate for at least 30 minutes to allow the flavours to penetrate.
For the portobellos:Combine the soy sauce, balsamic vinegar, garlic and olive oil. Cover the mushrooms with this mixture, making sure they are completely coated. Add the bell pepper and onion to the marinade to maximise the vegetable flavour.
2. Preheating the Napoleon BIG38 grill
- Light the grill and let it preheat for 10-15 minutes on medium-high heat.
- Thanks to its even heat distribution, you can use one side for vegetables and the other for meat if you are cooking both at the same time.
- Lightly brush the grates with oil to prevent the ingredients from sticking.
3. Grilling
Meat:Place the flank steak in the hot zone and cook for approximately 4-5 minutes per side for medium doneness, depending on thickness. Do not move the meat constantly; let it sear well to retain its juices. Once cooked, let it rest for 5 minutes before cutting into thin strips.
Vegetables:Grill the portobello mushrooms 5-6 minutes per side until seared and juicy. Cook the onions and peppers in a grill basket or perforated tray for 8-10 minutes, stirring occasionally until caramelised but still firm.
4. Heat the tortillas
Place the tortillas on the grill for 10-20 seconds per side. This makes them more flexible and brings out their toasted corn flavour.
5. Assembly and presentation
For both options:- Place a base of meat or portobello mushrooms on each tortilla.
- Add the toppings: red onion, coriander, avocado or vegetable cream.
- You can include a touch of sliced chipotle or jalapeño for a spicy contrast.
Serve the tacos on a wooden board, accompanied by lime wedges and a fresh salsa such as pico de gallo, to create a complete visual and sensory experience.
Additional tips for the outdoor chef
- For added sophistication, serve the tacos on warm plates that you can briefly heat on the grill.
- Add flaky salt at the end to bring out the flavours.
- Pair the recipe with a craft IPA beer or ginger lemonade if you're looking for a non-alcoholic option.
This recipe reflects the spirit of modern outdoor cooking: freedom to experiment, quality ingredients and the ability to cook for everyone. Your ally for achieving perfect textures, intense sears and vegetables cooked to perfection, whether you're a meat lover or follow a plant-based diet. Enjoy your gatherings with a chef-worthy menu, without leaving home.
