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Beef And Kidney Grill

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Ingredients
  Steak 2 Pound
  Steak 2 Pound, cut about 1 inch thick (Top Or Bottom Round, Rump Or Lean Chuck)
  Lamb kidneys 4
  Seasoned meat tenderizer 1 Ounce
  Lemon butter sauce 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Wash and slice the steaks in 4 squares.
2. Wash and split lamb kidneys lengthwise. Slice out tubes and fat.
3. Sprinkle meat tenderizer on both steaks and kidneys evenly. Do not add salt.
4. Use a fork to pierce the meat at 1-inch intervals. Keep it at room temperature for 30 to 40 minutes.
5. Spread lemon-butter sauce on all sides of steak squares and kidneys.
6. Cook steaks on grill over hot coal for 10 to 12 min, turn once.
7. Grill kidneys during last 8 minutes of cooking time, turning once. Never overcooks, as this may toughens the meat.
8. Place a split kidney, butterfly style, on top of each steak square.

SERVING
9. Add swirl of Lemon-Butter Sauce on the top and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Beef
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes
Servings: 
4

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