Outdoor Cooking

Recipes Chapter 4

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 doneness, about 4 minutes per side for medium, 5 minutes 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.