Cardamom-Spiked Fresh Lemonade Spritzer; Flank Steak With Italian Salsa - FoodSaver V4980 Owner's Manual

CARDAMOM-SPIKED FRESH LEMONADE SPRITZER

Makes 6 servings
Ingredients:
40 whole white cardamom pods, cracked
1 1/4 cups sugar
3 cups water
2 cups fresh or frozen lemon juice
Cooking Directions:
Combine cardamom pods, 11/4 cups sugar and water in medium saucepan. Cook and stir over high
heat until mixture comes to a boil and sugar dissolves. Reduce heat to low; cover and simmer 30
minutes. Remove from heat; cool completely. Refrigerate 2 hours or up to 3 days.
Pour mixture through strainer into 3-quart pitcher; discard pods. Stir in lemon juice and sparkling
wine. Stir in additional sugar, if desired.
Serve over ice. Garnish with mint leaves.

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)
Cooking Directions:
Whisk oil and vinegar in medium glass bowl. Place steak in FoodSaver
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.
24
1 bottle (750 ml) sparking wine or club soda
Additional sugar (optional)
Ice
Mint leaves (optional)
1/3 cup chopped pitted kalamata olives
1 tablespoon garlic, minced
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
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