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RECIPES
FLANK STEAK WITH BLUE CHEESE FILLING
Servings: 4
Ingredients
1 lb. flank steak
3/4 cup western salad dressing, divided
1/2 cup blue cheese crumbles
½ stick (4 Tbsp.) butter, melted
Directions
Marinate steak and ½ cup dressing in a large resealable plastic storage bag. Let
stand at room temperature 1 hour, turning bag over once during standing time.
Remove steak from bag and lay flat on cutting board. Sprinkle blue cheese evenly
on top of steak, pressing cheese gently into meat. Roll up steak jelly-roll fashion
and tie at 2 inch intervals with kitchen twine.
Preheat the George Foreman ® Contact Roaster 5 min.
Brush surface of steak with remaining western dressing and place in contact
roaster, seam side down. Set timer and cook 10 min.
Open lid and carefully turn steak over. Set timer and cook an additional 10 min. or
until desired doneness.
Remove steak from roaster. Cover loosely with aluminum foil and allow meat to
rest 5-10 min. before slicing.
DOUBLE CHEESE AND CHILI OMELET
Servings: 4
Ingredients
1 Tbsp. butter
6 eggs
¼ cup milk
Directions
Preheat the George Foreman Contact Roaster with baking pan in place.
Beat eggs in medium size bowl. Stir in milk and shredded cheese.
Pour egg mixture into preheated baking pan, close lid and set timer for 10 min.
Cook 5 min. then gently stir egg mixture with a rubber spatula. Continue cooking 5
min. longer or until eggs are set.
Top eggs with cheese slices and warm chili. Let stand 2-3 min. before serving to
allow cheese to melt.
½ cup shredded cheddar cheese
4 slices American cheese
1 cup prepared chili
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