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Grilled CATALINA Rib-Eye

Grilled CATALINA Rib-Eye recipe
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kraft
recipe by: kraft

What You Need

1/4 cup Kraft Catalina Dressing, divided
2 Tbsp. soy sauce
1 Tbsp. Sriracha sauce (hot chili sauce)
2 boneless beef rib-eye steaks (1 lb./450 g), 3/4 inch thick

Make It

MIX first 3 ingredients. Pour half over steaks in shallow dish; turn to coat both sides of each steak. Refrigerate 30 min. to marinate.

HEAT barbecue to medium-high heat. Grill steaks 4 to 5 min. on each side or until medium doneness (160ºF), brushing with remaining dressing mixture for the last few minutes.

TRANSFER steaks to cutting board; cover. Let stand 10 min. Cut across the grain into thin slices.

kraft kitchens tips

Basting Sauce Safety Tip
When brushing poultry, meats or fish with sauce during grilling, be sure to discard any unused sauce. Then, serve the grilled food with fresh sauce to ensure that no bacteria from the raw meat contaminates the cooked meat.
Keeping it Safe
Always wash hands after handling raw meat. Never place cooked food on the same platter that the raw food was placed on. Use clean plates for cooked meats. Discard any leftover barbecue sauce that has been in contact with raw meat, fish or poultry.

nutritional information

K:60732v0ec:127490

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