Recipe Name Grilled Steak Submitted by jgouker Recipe Description L00800 Quantity 100 Quantity Unit Steaks Prep Time (minutes) 60 Cook Time (minutes) 10 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 50 pounds Beef, flank, separable lean only, trimmed to 0" fat, choice, raw 4 tablespoons Oil, canola and soybean Steps Sequence Step 1 TEMPER STEAKS. REFERENCE A02500. 1. LIGHTLY GREASE PREHEATED GRIDDLE WITH SHORTENING OR SALAD OIL. GRILL STEAKS ON EACH SIDE TO DESIRED DEGREE OF DONENESS TURNING FREQUENTLY. STRIP LOIN:TIME FOR EACH SIDE MEDIUM...6 MIN. WELL DONE 7 MIN. TOP SIRLOIN:TIME FOR EACH SIDE MEDIUM...7.5 MIN. WELL DONE 9.5 MIN. RIBEYE: TIME FOR EACH SIDE MEDIUM...4 MIN. WELL DONE 5 MIN. CCP: INTERNAL TEMPERATURE MUST REACH 145F FOR 15 SECONDS. CAUTIONS: 1. GRILL TEMPERATURE SHOULD BE 375 F. HIGHER TEMPERATURES WILL CAUSE SCORCHING. 2 Notes Do not hold steaks in ovens, warming cabinets, or on grills after cooking. This will cause steaks to dry out and be tough. GRILLED is the primary preparation method! Steaks may be prepared in convection oven in special cases only (i.e. broken equipment, etc). Arrange in rows 3 by 5 on rack. Place racks on sheet pans. DO NOT TURN STEAKS. Cook in 400 F. oven to desired degree of doneness IF SERVED WITH SHRIMP, SERVE 4 SHRIMP AND 1 STEAK.