Loading ...
Loading ...
Loading ...
24
www.FoodSaver.com
FLANK STEAK WITH ITALIAN SALSA
Makes 6 servings
Ingredients:
2 tablespoons olive oil
3/4 teaspoon black pepper, divided
2 teaspoons balsamic vinegar
1 cup diced plum tomatoes
1 flank steak (1 1/2 pounds)
1/3 cup chopped pitted kalamata olives
1 tablespoon garlic, minced
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
Cooking Directions:
Whisk oil and vinegar in medium glass bowl. Place steak in FoodSaver
®
Quick Marinator; spread with
garlic. Sprinkle 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar
mixture over steak. Place lid on container. Turn knob to Open/Marinate and attach Accessory Hose.
Press Marinate Button. When the 12-minute cycle is complete, remove hose and open lid.
Meanwhile, add tomatoes, olives, basil, remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to bowl;
mix well. Set aside.
Prepare grill for direct cooking over medium-high heat. Remove steak from marinade; discard
marinade. Grill steak 5 minutes per side for medium-rare doneness.
Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain
into thin slices. Serve with tomato salsa mixture.
TIP: Freeze leftover salsa in a heat-seal bag and use to make bruschetta for another night.
CHOCOLATE PINWHEELS
Makes 3 1/2 dozen cookies
Ingredients:
2 cups (4 sticks) unsalted butter, softened
4 cups all-purpose flour
1 cup powdered sugar
1/2 cup semisweet chocolate chips, melted
1/4 cup packed light brown sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon salt
Cooking Directions:
Beat butter, powdered sugar, brown sugar and salt in large bowl with electric mixer at medium speed
2 minutes or until light and fluffy. Gradually add flour, beating well after each addition. Reserve one
half of dough. Add melted chocolate and cocoa to remaining dough; beat until well blended.
Divide the chocolate and plain doughs each into 4 pieces; shape each piece into ball. Roll one ball
plain dough into 12x6-inch rectangle on floured surface; transfer to sheet of parchment paper or
plastic wrap. Roll one ball chocolate dough into 12x6-inch rectangle on floured surface; place on top
of plain dough rectangle. Tightly roll up jelly-roll style, starting at the wide end, to form a 12-inch log.
If dough crumbles or breaks, press back together and continue to roll. Wrap in plastic wrap; refrigerate
1 hour. Repeat with remaining dough.
Preheat oven to 300°F. Cut each log into 20 slices; place on ungreased cookie sheets. Bake 13
minutes or until set. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
TIP: Vacuum seal your pinwheels and freeze them to enjoy later!.
RECIPES
Loading ...
Loading ...