Grilled South Of The Border Steak

Yield: 6 Servings

2 lb Beef round steak, 1/2 inch thick
1 envelope Instant meat
: marinade, (4/5 ounce)
1/4 c Catsup
1 TB Worcestershire sauce
1/8 ts Red pepper sauce
1 cn Refried beans (15 1/2
: ounces)
1/4 c Cheddar cheese, shredded
: Chili peppers
: Potato chips

Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as
directed on envelope. Remove meat from marinade; reserve marinade.

Heat beans in foilware pan 15 to 20 minutes on side of grill. About 5 minutes
before serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot coals. Cook 5 minutes on each side, brushing frequently with reserved marinade. Cut steak into serving pieces;
serve with spoonfuls of beans, chili peppers, and potato chips.

Grill Broiled Sirloin Steak

Yield: 1 Servings

1 beef sirloin steak,cut
1 1-inch thick
1 salt
1 pepper

Place steak on grill over ash-covered coals so the surface of steak
is 2 to 3 inches from the heat. Broil at moderate temperature. When
one side is browned, turn, season and finish cooking on the second
side. Turn and season.

A steak cut 1 inch thick requires 18 to 20
minutes for rare and 20 to 25 minutes for medium.

Spicy Grilled Steak (Shawayuh)

Yield: 6 Servings

2 lb beef boneless sirloin steak
- (1 1/2,-inches thick)
1 1/2 t pepper,Coarsely Ground
3/4 t caraway seeds
3/4 t turmeric,Ground
1/4 t cardamom seeds, crushed

Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into lean).

Mix together remaining ingredients.Sprinkle on both sides of beef and lightly press into beef.

Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium. Cut into serving pieces.

Barbeque-Spiced Grilled Tenderloin Steaks

Yield: 1 Servings

1 T brown sugar
1 T sweet paprika
1 t dry mustard
1 t allspice,Ground
1/4 t pepper
2 6 oz 1 thick tenderloin steaks

Combine first 6 ingredietns in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.)

Prepare barbeque (high heat). Rub spice mixture generously into both
sides of steaks. Grill steaks to desired doneness, about 3 minutes
per side for medium-rare. Serve hot.