1 Cut beef steak into l-l/4-inch pieces Place beet and 1/1 cup marinade in food safe plastic bag, turn to coat Close bag securely and marinate in refrigerator 10 minutes or up to 2 hours 2 Soak eight 12-inch bamboo skewers* in water 10 minutes, drain Remove beef from marinade, discard marinade Alter nately thread beef and onion pieces onto four 12-inch bamboo skewers Alternately thread vegetable pieces onto four 12-inch bamboo skewers 3 Place vegetable kabobs on gnd over medium, ash-covered coals Gnll, uncovered, 16 to 21 minutes or until fork tender, turning occasionally and basting vegetables with 1/4 cup marinade 4 Gnll beef, uncovered. 10 to 12 minutes for medium rare doneness, turning occasionally and basting with remaining 1/4 cup mannade Remove vegetables from skewers, place in large bowl Add dressing, toss to coat Serve with beef kabobs *Or use similar-si/ed metal skewers, if desired Makes 4 servings . Swith a favorite marinade, and teak, seasoned cooked over the coals is an American tradi- tion! Can’t you almost hear the sizzle and smell that unmistakable smoky aroma? Don’t wait! Choose your steak and marinade. Look in the supermarket for ready- to-use marinades from A.l Each of the four varieties complements the beef with icct from teakhouse the grill a great •night' mional using tkhouse and iauce, call ik or visit luce com t grilled delicious mnei com Beef Grilling Guidelines I. Prepare charcoal. When coals are medium, ash-covered (about 30 min utes), spread m single layer and check cooking temperature Position cooking gnd. (To check temperature, cautiously hold palm of hand above coals at cooking height. Count number of sec onds before heat forces you to pull it away: 4 seconds for medium ) 2 Season beef with herbs or spices as desired. Place on gnd over coals 3. Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired. Because gas and electric grill brands vary greatly, consult your owner’s manual for grilling guidelines Beef Cut RIBEYE STEAK RIB STEAK, small end PORTERHOUSE/T-BONE STEAK TOP LOIN (STRIP) STEAK, boneless TENDERLOIN STEAK TOP SIRLOIN STEAK, boneless FLANK STEAK (marinate) SKIRT STEAK (marinate) TOP ROUND STEAK (mat mate) 3/4 inch Recommend cooking to medium rare (145°F) 1 inch donencss only CHUCK SHOULDER STEAK, boneless (marinate) CHUCK TOP BLADE STEAK, boneless All cook times are based on beef removed directly from refrigerator Expert Tips ■ Marinades add flavor to steaks and also help tenderize Mannate tender steaks in A 1 Steakhouse Marinades at least 30 minutes longer for richer flavor Marinate less tender steaks (see chart below) 6 hours up to 24 hours Choose from Classic, Garlic & Herb, Mesquite or new Chicago Steakhouse for a different taste each time you mannate ■ Always marinate in the refrigerator, not at room temperature Never save and reuse a marinade that has been in contact with raw beef ■ To determine doneness, use an instant-read thermometer inserted horizontally into the center of the steak Cook steaks to at least 145°F (medium rare) Visually determine doneness by cutting a small slit near the center of a boneless steak (or near the bone of a bone-m steak) and check the color (very pink for medium rare) ■ Turn steaks with tongs. A fork can pierce, causing loss of flavorful juices ■ Brush steaks with additional marinade during grilling to add an extra flavor boost. Approximate Total Cooking Time Uncovered Over Medium Coals it (medium rare to medium doneness) Thickness/Wel| 6 to 8 minutes 11 to 14 minutes 3/4 inch I inch 6 to 8 minutes 9 to 12 minutes 3/4 inch 1 inch 3/4 inch 1 inch 10 to 12 minutes 14 to 16 minutes 3/4 inch I inch 10 to 12 minutes 15 to 18 minutes 1 inch 13 to 15 minutes 13 to 16 minutes 17 to 21 minutes • 3/4 inch I inch I-1/2 to 2 pounds 17 to 21 minutes 10 to 13 minutes 1-1/2 pounds 8 to 9 minutes 16 to 18 minutes 3/4 inch I inch 1 inch 14 to 17 minutes 16 to 20 minutes 18 to 22 minutes
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