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Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours. 2. Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes.
Steak 'n Shake continued to expand throughout Illinois following Belt's death on August 20, 1954. [1] Ownership passing through many hands, including Gus's wife Edith, who ran the chain until 1969; Longchamps, Inc., an East Coast steakhouse company that owned the chain from 1969 [8] to 1971; [9] and Indianapolis-based Franklin Corporation, led by Robert Cronin, author of Selling Steakburgers ...
Spur Steak Ranches: Steakhouse South Africa 333 St-Hubert: Rôtisserie Ontario, Québec and New-Brunswick, but mainly in Québec 121 Steak 'n Shake: Family United States, Europe, Middle East 842 Known for hamburgers and hand-dipped milkshakes; favored by David Letterman and Roger Ebert: Sticks'n'Sushi: Sushi United Kingdom, Denmark, Germany 20
Ingredients. 2 pounds ground beef. 2 cloves garlic, chopped. 1 (8 ounce) can tomato sauce. 2 tablespoons chili powder. 1 teaspoon ground cumin. 1 teaspoon ground oregano
From beef stroganoff and hearty ground beef casseroles to hamburgers and easy slow cooker ground beef meals.
The challenge included a 4.5-pound (2 kg) steak, a baked potato, a shrimp cocktail, a salad, and a dinner roll. [11] Accompanied by members of the Route 66 Roller Derby League, [ 9 ] Adam approached the challenge by eating the steak first, followed by the shrimp cocktail and salad, leaving the potato and roll for last.
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Kelley ran Bird's Eye, a division of General Foods, and thought up adding pearl onions to frozen peas.He later served as president and chairman of Consolidated Cigar, and headed Fairmont Foods, where he helped develop the Klondike Bar, directed the roll-outs of Tang and Cool Whip, created parts of the Lean Cuisine line, and brought Grey Poupon to America.