12
RECIPES
Flank Steak in Chimichurri Sauce
½ cup
loosely packed fresh parsley
¼ cup
loosely packed fresh oregano leaves
6 cloves
garlic
3 tablespoons
fresh lemon juice
½ cup
olive oil
1⁄3 cup
white wine vinegar
½ teaspoon
salt
¼ teaspoon
pepper
1∕₈ teaspoon
crushed red pepper flakes
1½ pounds
beef flank steak
• Place parsley, oregano and garlic in chopper bowl; pulse to chop. Transfer to
mixing bowl and add remaining ingredients, except steak. Use immersion
blender to blend well.
• Place steak in re-sealable plastic bag; pour half of herb-oil mixture over meat.
Seal and refrigerate several hours or overnight. Cover and refrigerate remaining
herb – oil mixture.
• Preheat grill or allow coals to burn down to white ash. Drain meat and discard
marinade.
• Grill meat about 14 to 15 minutes, turning midway through cooking, or until meat
thermometer reaches 160 degrees for medium doneness. Brush with reserved
herb mixture during cooking.
• Slice meat into thin strips, cutting across the grain.
• Makes 6 servings
Vanilla Mouse with Chocolate Sauce
1 package (3.4 ounces)
instant vanilla pudding
2 cups
milk
1 cup
heavy or whipping cream
-
Chocolate sauce (recipe follows)
• Place pudding and milk in a deep mixing bowl; blend with immersion blender.
Refrigerate until slightly thickened, about 10 minutes. Pour heavy whipping
cream into a deep mixing bowl. Use whisk, at low speed, to beat until frothy.
Gradually increase speed and continue to beat until stiff peaks form.
• Measure out and reserve ½ cup whipped cream; cover and refrigerate until ready
to use.
• Fold pudding into cream, folding gently until well combined. Cover and
refrigerate
• several hours or overnight.
• To serve, spoon pudding into serving dishes. Drizzle each with chocolate sauce.
Garnish with a dollop of whipped cream.
• Makes 4 servings.
Immersion Blender_201627_IM_US_V4_170620.indd 12
6/20/17 10:14 AM
