Aroma AHP-301 Manual De Instrucciones página 9

MARINATED SPICY SKIRT STEAK
Makes 4 servings
1-1/2 lbs. Skirt steak, trim off fat
Steak Marinade:
2 tsp cooking wine
2 tbsp olive oil
2 tsp brown sugar
2 tsp fresh ground pepper
2 jalapeños
2 tsp ground cinnamon
2 tbsp lime juice
1 tbsp light soy sauce
1/4 cup finely chopped garlic
1 cup finely chopped, seedless tomato
1/2 cup beef stock
Pat the skirt steak dry and trim off fat. Marinate steak with all ingredients in a large
bowl and refrigerate for 2 hours. Heat skillet over high heat. Cook steak for 3
minutes per side. Add chopped garlic and tomato to skillet. Cook a few more minutes
and add beef stock to simmer for about 2 minutes. When done, remove steak to
cutting board and reserve the sauce in a small bowl. Slice steak thinly across the
grain. Serve hot and top with sauce and chopped fresh cilantro.
SANTA FE CHICKEN WITH SALSA
Makes 4 servings
4 skinless, boneless chicken breasts
1/2 tsp red chili powder and salt
1 tbsp. cumin
2 tbsp lemon juice
1/2 tbsp grated fresh ginger
1/2 jar of medium spicy salsa
Pat chicken dry and marinate with lemon juice, ginger, garlic and chili powder. Bring
skillet to medium heat. Cook chicken for 15 minutes per side or until cooked. Slice
the chicken into strips and serve with salsa, freshly chopped cilantro and steamed
corn.
RECIPES
7