36
BEEF
FLAVORFUL FLANK STEAK
1 beef flank steak (about 2 pounds)
3 tablespoons ketchup
1 tablespoon vegetable oil
1 tablespoon chopped onion
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/8 teaspoon pepper
Place flank steak in an 11-in. x 7-in. x 2-in. glass
dish. Combine remaining ingredients; pour over
meat.
Cover and refrigerate for at least 4 hours.
Remove meat, discarding marinade.
Grill over hot grill until meat reaches desired done-
ness, about 4 minutes per side for medium, 5 min-
utes per side for medium-well.
Slice into thin strips across the grain to serve.
Yield:
8 servings
.
BETTER BURGERS
1 pound ground beef or turkey
4 teaspoons prepared horseradish
2 teaspoons Dijon mustard
1 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt, optional
4 hamburger buns, split
In a bowl, combine the first six ingredients; mix
well. Shape into four patties. Grill until desired
doneness. Serve on buns.
Yield:
4 servings
DISAPPEARING SHISH KEBOBS
1/2 cup ketchup
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
2 pounds boneless beef sirloin steak
(1-1/2 inches thick),
cut into 1-1/2-inch cubes
1/2 fresh pineapple, trimmed and
cut into 1-inch chunks
2 to 3 small zucchini, cut into 1-inch chunks
1/2 pound whole fresh mushrooms
(medium size work best)
1/2 pound boiling onions, peeled
1 large green or sweet red pepper,
cut into 1-inch pieces
Combine first five ingredients; toss with beef. Cover
and refrigerate overnight.
Drain beef, reserving marinade.
Thread meat, pineapple and vegetables alternately
on long skewers.
Cook on a hot grill 15-20 minutes, turning often, or
until meat reaches desired doneness and vegetables
are tender.
Simmer the marinade in a small saucepan over low
heat for 15 minutes. Remove meat and vegetables
from skewers; serve with marinade.
Yield:
6-8 servings.
HINT: Soak wooden or bamboo skewers in water about
a half hour prior to cooking.
Recipes
Chapter
4
Outdoor Cooking
