Categorized | Recipes

Friday’s Recipes: Ginger-Seasoned Sirloin Steak and Rice & Three Cheese Campfire Potatoes 5.17.2013

Posted on 17 May 2013 by KWBG

1 1/4 lbs boneless beef top sirloin steak, cut 1 inch thick
1 to 1 1/2 tsp. ground ginger
Light soy sauce
1 clove garlic, minced
1/8 tsp. ground red pepper
3.5 oz boil-in-bag enriched pre-cooked natural long-grain rice
1 green onion, thinly sliced
2 tbsp. slivered almonds, toasted
Combine ginger, soy sauce, garlic and red pepper; reserve 1 teaspoon. Rub half of remaining mixture over each side of boneless beef top sirloin
steak. Place steak on rack in broiler pan 3 to 4 inches from heat. Broil 15 to 17 minutes to desired degree of doneness (rare or medium), turning
once. Meanwhile, prepare boil-in-bag rice according to package directions. Gently toss cooked rice, reserved soy sauce mixture, green onion and
toasted almonds. Slice steak across the grain into thin slices. Serve with seasoned rice. Serves 4.
Three Cheese Campfire Potatoes by GT
3 large potatoes, peeled and cut into 1 inch cubes
1 medium onion, chopped
3 Tbsp grated Parmesan cheese
1/2 tsp seasoned salt
1/4 tsp pepper
2 Tbsp butter
1/2 cup bacon pieces
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
In a double thick heavy duty foil (about 18 inches square), slice up butter. Add chopped potatoes, onion, salt and pepper. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side, or until potatoes are tender. Carefully open foil. Sprinkle the bacon and cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. 4-6 servings.


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