Hamilton Beach 25360 Mode D'emploi page 9

Recipes
Texas Beef Barbecue
1 cup (250 ml) chili sauce
3 Tablespoons (45 ml) chili powder
1 teaspoon (5 ml) ground cumin
1/2 cup (125 ml) beer
1/2 teaspoon (2.5 ml) dried red pepper flakes
1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) finely chopped green onion (white and green parts)
1 boneless beef top round steak, cut 1-inch thick (about 1 1/2 to
2 pounds)
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
840222300 ENv03.indd 9 840222300 ENv03.indd 9
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
Marinated Vegetable Kabobs
1 can (14 oz.) 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 (60 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
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