Subject: Tangy Grilled Beef
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 03 2002 - 06:16:23 EDT
Cooking is no labor at all today, with this delicious grill recipe made
with Campbell's(R) Tomato Soup!
Tangy Grilled Beef
from Campbell's Kitchen
Prep/Cook Time 20 min.
1 can (10 3/4 oz.) Campbell's(R) Tomato Soup
2 tbsp. packed brown sugar
2 tbsp. lemon juice
2 tbsp. vegetable oil
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. dried thyme leaves, crushed
1 1/2 lb. boneless beef sirloin steak, 3/4" thick
Directions:
MIX soup, sugar, lemon juice, oil, Worcestershire, garlic and thyme.
GRILL steak to desired doneness (15 min. for medium), turning once and
brushing often with soup mixture.
HEAT remaining soup mixture to a boil and serve with steak. Serves 6.
Kitchen Clip:
Knowing when steak is cooked to your desired doneness may be just a
guessing game unless you use a meat thermometer. It's also a helpful
alternative to cutting into the steak and losing juices. Use the
following temperatures as a guideline: 140 degrees F. for rare, 150
degrees F. for medium rare, 160 degrees F. for medium.
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