RECIPES
11
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Steak Kabobs
1–1½ lb. beef sirloin steak
8–10 small sweet peppers
12 baby potatoes
2 Tbsp. Worcestershire sauce
8 oz. fresh mushrooms
3 Tbsp. melted butter
½ onion, cut into wedges
salt & pepper
1. To avoid cross contamination, wash hands and utensils after touching raw
meat.
2. Add water to the drip pan and preheat the grill to 400
°
F (#4).
3. Cut the steak into 1" cubes and cut the potatoes into ½" slices.
4. Layer the steak, potatoes, mushrooms, onions and peppers onto 8 skewers
(4 should fit easily on the grill at once).
5. Mix the Worcestershire sauce with the butter and baste the kabobs as
they are grilling.
6. Steak is done when the internal temperature reaches 145
°
F.
7. Salt & pepper to taste.
Serves 4
Mexican-Style Corn on the Cob
4 ears of corn
salt & pepper
1 tsp. olive oil
hot sauce
2 cloves garlic, minced
fresh cilantro, chopped
2 Tbsp. butter
1. Heat grill to 350–400˚ F (#3–#4).
2. Brush the corn with the olive oil and place on the hot grill for 10–15
minutes. Rotate often.
3. While the corn is cooking, put the garlic and butter in a microwave-safe
dish and cook in a microwave oven just until the butter is melted.
4. When the corn is done, serve with the garlic butter and garnish with salt
& pepper, hot sauce and cilantro.
Serves 4
