| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 47 |
lb |
BEEF STRIP LOIN STEAK |
INSTRUCTIONS
1. TRIM EXCESS FAT TO 1/4 INCH AND SLICE TENDERLOINS INTO 6 OZ STEAKS,
ABOUT 3/4 INCH THICK.
2. GRILL ON 400 F. GRIDDLE FOR 3 TO 6 MINUTES FOR RARE, 4 TO 7 MINUTES
FOR MEDIUM AND 5 TO 9 MINUTES FOR WELL DONE.
:
NOTE: THE NARROW TAIL SECTION MAY BE BUTTERFLIED OR FLATTENED TO PRODUCE
STEAKS OF MORE UNIFORM THICKNESS. THE COOKING TIME VARIES DUE TO SIZE
VARIATIONS OF TENDERLOINS.
Recipe Number: L00701
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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