Marinated Flank Steak (2)

Marinated Flank Steak
Marinated Flank Steak

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves of garlic, minced
1 tablespoon onion, minced
1 teaspoons ground ginger (or 3 tablespoons fresh minced ginger)
1/2 teaspoon black pepper
1 – 1.5 pounds beef flank steak

Place all of the ingredients in a large ziplock bag. Marinate overnight, turning occasionally.

Grill steak to medium, or to taste.

Serve warm or cold.

If you serve immediately, let the steak rest for about 10 minutes to allow the juices to stay in the meat.

Slice meat in thin strips across the grain.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving:
Calories 228
Protein 15 grams
Fat 8 grams
Sodium 954 milligrams
Cholesterol 36 milligrams
Carbohydrates 20 grams
Fiber 0 gram

Deviled Steak

1 tablespoon catsup
1 tablespoon water
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
Dash pepper
1 pound boneless beef tenderloin or sirloin steak, cut 1 inch thick

For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt and pepper.

Trim fat from meat. Grill meat on an uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce. Turn and grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.

Makes 4 servings.

Broiling Directions: Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 7 to 11 minutes more for medium. Brush frequently with sauce.

Make-Ahead Tip: Prepare sauce; cover and chill up to 3 days.

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Bacon Double Cheese Stuffed Burgers

1/4 lb chopped, crisp cooked bacon
1/2 large onion diced
1 cup cheddar cheese – shredded

Combine bacon, onion, cheddar cheese and set aside.

1.5 lb good ground beef
1/2 teaspoon salt free seasoning
2 tablespoons beer or Worcestershire Sauce

Combine beef, salt free seasoning and beer, mix thoroughly.

Then shape into 6 thin patties. Put bacon, onion and cheese on 3 patties. Top with remaining patties and press edges to seal.

Grill, broil or pan fry until well done, about 4 minutes per side.

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Ancho and Spice Rubbed Flank Steak Tacos

1 tablespoon fajita seasoning
1 teaspoon ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes, crushed
1 1/2 lbs. flank steak
2 tablespoons pure or extra virgin olive oil

Preheat grill.

In a small bowl, mix fajita seasoning, ancho chile, cumin, cinnamon and red pepper flakes.

Rub steak with olive oil. Sprinkle spice mixture over steak and rub well.

Grill 10 to 12 minutes over high heat, turning once for medium rare, or to desired degree of doneness (steak will be very chewy if cooked past medium). Or, broil 4 to 6 inches from heat following grill instructions.

Remove steak to cutting board and cover loosely with foil. Let rest 5 minutes. Slice thinly into angled slices across the grain.

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Tex-Mex Cheeseburgers

1 1/3 pounds ground beef
4 teaspoons minced green chilies
2 1/2 tablespoons diced Monterey Jack cheese
Vegetable oil
Salt and freshly ground pepper

Preheat grill.

Place ground beef on plate and gently spread apart with 2 forks. Sprinkle chilies over top; dot with cheese. Lift mixture and fold it over on itself. Gently shape into 4 patties, three-fourths to 1-inch thick, pressing any showing cheese pieces back into meat.

Brush grill grid lightly with oil. Grill burgers over medium-hot heat 3 minutes on first side, then 4 minutes on second side for rare, 5 to 6 minutes for medium-rare. Sprinkle with salt and pepper.

Makes 4 cheeseburgers.

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Pork Spare Ribs, Chinese Style

3 pounds small to medium spareribs
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup honey
1/4 cup catsup
2 crushed garlic cloves

Combine all ingredients except spareribs. Add spareribs and marinate for about 5 hours.

Drain; weave on a spit to grill or broil over a slow fire for 1 to 1 1/2 hours, basting with marinade.

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Strip Steak with Bourbon Onion-Mushroom Sauce

2 boneless beef strip steaks (1 lb.)
1/2 teaspoon ground black pepper
1/2 cup Bull’s-Eye Steakhouse Barbecue Sauce with A.1.
1 medium onion, sliced
1 cup sliced mushrooms
2 tablespoons butter
1/4 cup bourbon

Preheat grill to medium-high heat. Sprinkle steaks evenly with pepper.

Grill steaks 7 minutes; brush with 1/4 cup of the barbecue sauce. Turn steaks and grill an additional 7 minutes.

Meanwhile, cook and stir onions and mushrooms in butter in large skillet on medium-high heat 2 to 3 minutes or until tender. Add remaining 1/4 cup barbecue sauce and the bourbon. Reduce heat to low; cook an additional 5 minutes.

Serve steaks topped with the barbecue sauce mixture.

Makes: 4 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition (per serving)
Calories 290
Total fat 12g
Saturated fat 5g
Cholesterol 65mg
Sodium 450mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 13g
Protein 20g
Vitamin A 4%DV
Vitamin C 2%DV
Calcium 4%DV
Iron 15%DV

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Hawaiian-Style Spareribs

1/2 cup Kikkoman Soy Sauce
1/2 cup packed brown sugar
1/2 cup chopped green onions and tops
1/4 cup tomato ketchup
1 large clove garlic, pressed
1 teaspoon grated fresh ginger root
3 pounds pork spareribs, cut into 1-rib pieces

Combine soy sauce, brown sugar, green onions, ketchup, garlic and ginger in large bowl; add spareribs and toss to thoroughly coat pieces with sauce.

Reserving sauce, remove ribs and place, meaty side up, in 9×13-inch microwave-safe baking dish. Let stand 10 minutes. Cover and microwave on Medium-high (70%) 16 minutes, rotating dish once.

Place ribs on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce. Cook 8 to 10 minutes, turning and brushing occasionally with sauce. (Or, place ribs on rack of broiler pan; brush with reserved sauce. Broil 4 to 5 inches from heat source 6 minutes on each side, brushing once with remaining sauce).

Yield: 4 servings

Cooking with Brown Sugar: 51 Recipes

Marinated Flank Steak

Also known as Anderson Family Flank Steak Marinade

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons garlic powder
3/4 cup light oil
1 green onion, chopped
1 flank steak, scored

Combine all ingredients in airtight container and marinate up to 24 hours.

Grill to preferred doneness. Let sit for ten minutes, slice and serve.

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Grilled Chicken Caesar Salad

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
1/2 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup Pepperidge Farm® Generous Cut Fat Free Caesar Croutons

Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.

Remove chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 minutes or until chicken is no longer pink, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.

Toss lettuce, chicken and reserved dressing. Sprinkle with croutons and remaining cheese.

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