Meal-mail

Friday, June 2, 2006

Dear Jerry,

Dinner from the grill tonight will bring them running!

Tangy Grilled Beef
from Campbell's Kitchen

Prep/Cook Time: 20 min. - Stand Time: 10 min.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup

2 tbsp. packed brown sugar

2 tbsp. lemon juice

2 tbsp. vegetable oil

1 tbsp. Worcestershire sauce

1 tsp. garlic powder

1/4 tsp. dried thyme leaves, crushed

1 1/2 lb. boneless beef sirloin steak, 3/4" thick

Directions:

1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
2. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare* or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak. Serves 6.

TIP: *The internal temperature of the steak should reach 145°F.

Serve this hearty steak with mashed potatoes and green beans with bacon. Top vanilla ice cream with strawberries for dessert.

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If you can get nothing better out of the world, get a good dinner out of it, at least. -Herman Melville

Campbell Soup Company

Camden, NJ U.S.A. 08103-1701