Hamilton Beach 25360 manual Recipes, Texas Beef Barbecue, Marinated Vegetable Kabobs

Recipes

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

Texas Beef Barbecue

1 cup (250 ml) chili sauce

3 Tablespoons (45 ml) chili powder

1 teaspoon (5 ml) ground cumin 1/2 cup (125 ml) beer

1/2 teaspoon (2.5 ml) dried red pepper flakes 1/3 cup (80 ml) vegetable oil

1/4 cup (60 ml) finely chopped green onion (white and green parts) 1 boneless beef top round steak, cut 1-inch thick (about 1 1/2 to

2pounds)

Directions

1.In a glass dish or plastic zipper bag, combine all ingredients except steak. Add steak; turn or toss to coat. Marinate in refrigerator 3 hours or overnight.

2.Preheat grill to SEAR.

3.Remove steak from the marinade; discard marinade. Sprinkle steak with salt, if desired. Place the steak on grill; cover.

4.Grill 18 to 22 minutes or until desired doneness, turning halfway through grilling.

5.Transfer steak to a cutting board and let stand 5 minutes, loosely covered with foil.

6.To serve, thinly slice across grain.

Serves: 4

Marinated Vegetable Kabobs

1 can (14 oz.) artichoke hearts, cut in half

8 large mushrooms, thickly sliced

1 large yellow bell pepper, cut in chunks

1 large green bell pepper, cut in chunks

1 small red onion, cut in chunks Marinade:

1/4 cup (60 ml) balsamic vinegar 1 Tablespoon (15 ml) olive oil

2 teaspoons (10 ml) garlic salt

2 teaspoons (10 ml) dried basil Ground pepper to taste

Directions

1.In a glass dish or plastic zipper bag, combine marinade ingredients. Add vegetables; stir or toss to coat. Marinate in refrigerator 30 minutes to 1 hour.

2.Preheat grill to 350°F (177°C).

3.Remove vegetables from marinade; discard marinade. Thread vegetables onto skewers. Place kabobs on grill; cover.

4.Grill 8 to 12 minutes, turning halfway through grilling.

Serves: 4

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