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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

47 lb BEEF STRIP LOIN STEAK
1 lb SALAD OIL; 1 GAL

INSTRUCTIONS

1.  PREHEAT GRILL; LIGHTLY GREASE WITH SHORTENING.  GRILL STEAKS TO
DESIRED DEGREE OF DONENESS (SEE BELOW).
  :
GRILL
STEAK TYPE        WEIGHT      MEASURE   TEMPERATURE     TIME
BEEF, STRIP LOIN,    47 LB       100       400 F.          RARE....5 MIN.
BONELESS,                        STEAKS                   MEDIUM..6 MIN.
TEMPERED                                                  WELL DONE.7 MIN.
  :
OVEN             TEMPERATURE     TIME
BEEF, STRIP LOIN,    CONVENTIONAL OVEN     450 T0 500 F.   RARE....18 MIN.
BONELESS,                                                 MEDIUM..20 MIN.
TEMPERED                                                  WELL DONE.23 MIN.
ARRANGE IN ROWS 3 BY 5 ON RACK (19 1/4 BY 13 1/4 BY 1 3/8 INCHES).
PLACE RACKS ON SHEET PANS (18 BY 26 INCHES).  COOK IN 450 F. TO 500 F.
OVEN TO DESIRED DEGREE OF DONENESS. (SEE ABOVE).  DO NOT TURN STEAKS.
IF CONVECTION OVEN IS USED, OMIT BRUSHING WITH SALAD OIL OR MELTED
SHORTENING.  COOK IN 400 F. OVEN TO DESIRED DEGREE OF DONENESS.
Recipe Number: L00703
SERVING SIZE: 1 STEAK
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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