Instruction manual

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 dry the skirt steak 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 it is cooked.

Slice the chicken into strips and serve with salsa, freshly chopped cilantro and

steamed corn.

RECIPES

Congratulations on your purchase of theAroma Prestige

Electric Halogen

Range. It will surely become one of the most useful and versatile appliances

in your modern kitchen.

Please read all instructions before your first use.

Published By:

Aroma Housewares Co.

6469 Flanders Drive

San Diego, CA 92121

U.S.A.

1-800-276-6286