Black & Decker CTO9000 manual Italian Stuffed Flank Steak, Rainy Day Pizza, Marinade

Italian Stuffed Flank Steak

Marinade		1-1/4	pounds (567g) flank steak, butterflied
1/4	cup olive oil	2	red peppers, halved lengthwise and roasted
1/4	cup red wine flavored vinegar	3	tablespoons chopped fresh cilantro leaves
3 cloves garlic, minced		8	thin slices prosciutto or other cured ham
5	tablespoons chopped fresh	1/4	cup chopped black olives
	cilantro leaves	12 to 16 fresh spinach leaves, stems removed
Coarsely ground black pepper, to taste		Freshly ground black pepper, to taste
		Kitchen string

1.Combine marinade ingredients in shallow baking dish. Add the opened flank steak and turn to coat. Cover and marinate at room temperature for about 2 hours.

2.After steak has marinated, lay it open on a piece of aluminum foil. Reserve marinade.

3.Preheat Dining-In Convection Counter Top Oven/Broiler at 350˚F (177˚C) for 10 minutes.

4.Cover steak with roasted pepper halves. Sprinkle with 2 tablespoons cilantro. Cover with prosciutto. Sprinkle surface evenly with olives. Top with spinach leaves, remaining 1 tablespoon cilantro, and black pepper to taste.

5.Starting at long side of steak, roll steak up tightly, jelly-roll fashion. Tie steak roll at 2-inch (5 cm) intervals using kitchen string.

6.Place meat in lightly greased oven pan, and pour marinade over top. Bake until browned and cooked through, about 40-50 minutes. Remove from oven and let stand 10 minutes before slicing.

7.To serve, slice steak into 1/2-inch (1.27 cm) slices. Garnish with parsley or watercress, if desired.

Makes: 6 servings (2 slices per serving)

Rainy Day Pizza

1	pound (454g) ground beef chuck	1	tablespoon sugar
1	large onion, chopped	3/4	teaspoon salt
2	cloves garlic, minced	3/4	cup hot tap water
1	can (15 ounces) (425g) tomato sauce	1	tablespoon vegetable oil
1/2	teaspoon basil	1/2	cup sliced ripe olives
1/2 teaspoon oregano		8	medium mushrooms, sliced
Salt and pepper to taste		1	package (8 ounces) (227g) shredded
2	cups all-purpose flour		mozzarella cheese
1	package (1/4 ounce) (7g) active dry yeast	1/4 cup grated Parmesan cheese

1.In 10-inch (25.4 cm) skillet, brown meat over high heat. Drain fat, if necessary. Add onion and garlic. Sauté 3 to 4 minutes. Remove from heat. Stir in tomato sauce, spices and salt and pepper.

2.In large bowl or food processor, combine flour, yeast, sugar and salt. Add water and vegetable oil. Process or stir vigorously until ingredients are well blended. Let dough rest 10 minutes.

3.Preheat Dining-In Convection Counter Top Oven/Broiler at 425˚F (218˚C) for 10 minutes.

4.On floured board, fold dough over 3 or 4 times to knead slightly. Divide dough in half. Roll one piece of dough to form a 14”x10” (36 x 25.4 cm) rectangle. Carefully transfer to well-greased 13”x9” (33 x 23 cm) baking pan and shape crust partially up sides of pan to form crust edge. (Dough will be thin.)

5.Cover crust evenly with half the meat sauce. Sprinkle with half the olives, mushrooms and cheeses.

6.Bake at 425˚F (218˚C) for 18 to 20 minutes, or until crust is golden brown and cheese is melted. Repeat with second piece of dough.

Makes: 16 pieces (about 4” x 3”/10 x 8 cm each)

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