Grilled steak-ribeye roll

Yield: 100 Servings

Measure Ingredient
47 pounds BEEF STRIP LOIN STEAK

1. TRIM EXCESS FAT TO ¼ INCH AND SLICE TENDERLOINS INTO 6 OZ STEAKS, ABOUT ¾ 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, .

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