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Frank’s Grilled Sirloin Steaks

3/31/2010

Servings: 3

You’ll need:
1-1/2 – 2 pounds sirloin steaks
1/4 cup Worcestershire sauce
1/2 package instant onion soup mix

Stir and mix all ingredients together in a small bowl. Marinate steaks in a gallon size zip-lock sealed plastic bag or medium covered and sealed container in the refrigerator overnight or at least 48 hours for best flavor.

After steaks are marinated, heat grill to 300 degrees F. For rare steaks cook on each side for about 3 minutes. For medium steaks cook at least 5-6 minutes on each side.

Serve immediately with a side of Frank Potatoes, any vegetable dish and/or coleslaw.

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Karen’s Cooking Tip #5

3/31/2010

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Karen’s Cooking Tip #5. Here is a helpful cooking tip…when barbecuing or cooking at the stovetop; tie a plastic grocery bag or two to a nearby handle or door. This is very handy for easily tossing trash and any possible recycling, especially when handling packages, cans, meat, fish, poultry or eggs. Then just cut off the bag and toss or recycle it. Keep a damp kitchen or hand towel too for easy clean up that can be tossed in the laundry afterward.

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Apple Cranberry Coleslaw

3/27/2010

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Servings: 24

You’ll need:
1 cup Miracle Whip light
1/4 cup apple-cider vinegar
1/2 cup sugar or Splenda
1 medium head of cabbage, shredded
4 cups red cabbage, shredded
4 cups carrots, shredded
3 large Fuji apples, cored and cut into matchstick strips
1 cup craisins (dried cranberries)

In a large bowl whisk the Miracle Whip, vinegar and sugar together, until well mixed. Stir in the cabbage, carrots, apples and craisins.

Cover and chill for at least an hour or overnight, before serving. Stir bottom over top again before serving…enjoy!

Karen’s Note: This side salad fruit and vegetable cole-slaw recipe is great for any get-together, barbecue or picnic…I even like it on Frank’s grilled salmon served inside a toasted 100 calorie bagel!

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Frank’s Grilled Sirloin Steaks

Karen’s Cooking Tip #5

Apple Cranberry Coleslaw

Karen Verdusco

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