Vermont Casting VC0620P - Manual (Page 35)

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.
6-8 servings. Yield:
HINT: Soak wooden or bamboo skewers in water
about a half hour prior to cooking.
BEEF
FLAVORFUL FLANK STEAK
BETTER BURGERS
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
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
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.
8 servings.
In a bowl, combine the first six ingredients; mix
well. Shape into four patties. Grill until desired
doneness. Serve on buns.
4 servings
Yield:
Yield:
35
Recipes 4
Chapter
Outdoor Cooking