Hamilton Beach 25361 Use and Care Manual - Page 9

Recipes Visit www.foodsafety.gov for more information on safe internal cooking temperatures. Texas Beef Barbecue 1 cup (237 ml) chili sauce 3 Tablespoons (44 ml) chili powder 1 teaspoon (5 ml) ground cumin 1/2 cup (118 ml) beer 1/2 teaspoon (2.5 ml) dried red pepper flakes 1/3 cup (79 ml) vegetable oil 1/4 cup (59 ml) finely chopped green onion (white and green parts) 1 boneless beef top round steak, cut 1-inch (2.5-cm) thick (about 1 1/2 to 2 pounds [680 to 907 g]) 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./397 g) 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 (59 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 840222302 ENv08.indd 9 9 6/4/14 10:06 AM