IBP/Tyson Beef Top Loin Steaks (New York)
and Mushroom Kabobs
Is there any aroma more tantalizing than that of the backyard
grill covered with thick, juicy steaks? Steaks are always a
treat, especially on a birthday.
6 large cloves garlic, minced
5 teaspoons lemon pepper
1 tablespoon dried oregano
2 pounds medium mushrooms
1 large red onion, cut into 1-inch pieces
1/4 cup olive oil
12 lemon wedges
4 boneless beef top loin steaks (New York), cut 1 inch thick
(about 21/2 pounds)
1/2 cup crumbled feta cheese (optional)
1. Blend rub ingredients: garlic, lemon pepper and oregano.
Combine mushrooms, onion, oil and 2 teaspoons of rub
in medium bowl. Thread mushrooms and onions onto 12
12-inch metal skewers. Finish with a lemon wedge.
2. Press remaining rub onto steaks. Grill steaks over medium
coals, uncovered, 15-18 minutes for medium-rare to medium,
turning occasionally. Grill kabobs 6-8 minutes, or until
mushrooms are tender, turning occasionally.
3. Remove vegetables from skewers; toss with cheese.
Carve steaks. Makes 8 servings.
IBP started providing
beef for consumers in the
early 1960s, and is now
part of the Tyson Foods
family. No matter what the
occasion, Tyson Foods
chicken, beef and pork
products become the
main attraction of a meal
that brings family and
Grower Direct Romaine Salad with Bing Cherries
2 heads Grower Direct romaine lettuce, chopped*
1 cup crumbled feta cheese
1/2 cup diced green onion, some green included
2 11-ounce cans mandarin oranges, drained
2 cups 1/2-inch cubes smoked turkey
11/3 cups California Bing cherries, halved and pitted
2/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons stone-ground mustard
2 teaspoons honey
1/2 teaspoon salt
Freshly ground pepper to taste
Combine first 6 ingredients in a large bowl. Whisk together
oil, vinegar, mustard, honey, salt and pepper. Drizzle vinaigrette over salad and toss. Makes 8 servings.