Tangy Grilled Beef

It's hard to resist the allure of eating outdoors, and this satisfying
steak recipe makes the experience even better!

Tangy Grilled Beef
from Campbell's Kitchen

Prep/Cook Time: 20 min. - Stand Time: 10 min.

1 can (10 3/4 oz.) Campbell's(R) Condensed 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 steak, 3/4" thick

Directions:
1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder
and thyme in a medium bowl.
2. Lightly oil the grill rack and heat the grill to medium. Grill the
steak for 10 minutes for medium-rare or until desired doneness, turning
the steak over halfway through cooking and brushing it often with some
of the soup mixture. Let it stand for 10 minutes before slicing.
3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over
medium-high heat to a boil. Serve the sauce with the steak.
Serves 6.

Kitchen Clip:
Keep the casual theme going with a tomato-mozzarella salad. Combine
tomato wedges with cubed mozzarella and fresh basil, and just before
serving, toss with your favorite vinaigrette.
Received on Wed Aug 29 14:39:21 2007