Directions

1. Season meat with salt and pepper
2. Grill with fire until desired temp
3. Rest for 3 minutes

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Directions

1. Marinate meat for 1 hour
2. Scrape off excess marinade
3. Season with salt and pepper
4. Grill to desired temp and rest for 3 minutes
5. Serve

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Directions

Grab pre-packed chili from our Prepared Foods case and load your cart up with cornbread and tasty garnishes. Then, all you'll need to do is reheat the chili on the day of, spoon into some bowls, and serve alongside the chopped onion, grated cheese, cornbread and sour cream.

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Directions

1. Place the flank steak in a shallow glass baking dish. Season well with salt and pepper on all sides. Pour the marinade over the meat, coating all surfaces. Cover and place in refrigerator to marinate for at least 2 hours.
2. Preheat the grill to medium high.
3. Toss the grape tomatoes, red onions and scallions with half of the canola oil. Season well with salt and pepper.
4. Place the vegetables on a vegetable grill rack so they don't fall through the grates. Grill until the onions are caramelized and slightly soft, the tomatoes are charred, and the scallions are soft. Remove from grill and set aside.
5. Grill flank steak on both sides until medium rare to medium. The internal temperature when taken with a stem thermometer should be between 120° and 130°F. Remove from grill and set aside to rest for 10 minutes before slicing.
6. Slice flank steak against the grain into 1/4' thick slices. Cut strips in half to make shorter.
7. Toss flank steak with the grilled vegetables, cilantro, lime juice and remaining canola oil. Season to taste with salt and pepper if necessary. Excellent served warm or chilled.

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Directions

1. Cut beef and season with ginger plum marinade and salt/pepper.
2. In a hot saute pan or wok heat oil. Saute the beef strips for about 1-2 minutes, then remove.
3. Add more oil to the pan and saute garlic and ginger. Add vegetables and continue to saute for 2-3 minutes until all vegetables are tender. Add remaining beef, ginger plum sauce, and chili paste.
4. Spoon over rice. Garnish with chopped peanuts and cilantro.

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Directions

1. Cut beef into 1 inch thick pieces. Combine beef, 1 tablespoon fajita seasoning, 1/4 cup chipotle lime marinade, salt and pepper in a medium bowl; toss to coat.
2. Thread beef, red onions, tomatoes, and yellow peppers alternately onto four 12' metal or wooden skewers.
3. Place kabobs on grill over medium heat. Grill uncovered for about 2-4 minutes per side.
4. Finish with a drizzle of Balducci's Chipotle Lime Marinade . Garnish with cilantro.

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Directions

1. Prepare Sun-Dried Tomato Pesto: pour boiling water over sun-dried tomatoes in small bowl; let stand 10 to 15 minutes or until tomatoes are softened. Drain well, squeezing out excess water, if necessary. Finely chop tomatoes; combine with pesto sauce. Set aside.
2. Combine Italian seasoning and pepper; press evenly onto beef steaks. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
3. Carve steaks into slices. Season with salt, as desired. Serve steak with Sun-Dried Tomato Pesto and potatoes, as desired.

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Directions

1.Combine cumin and black pepper; press evenly onto beef steaks. Set aside.
2.Place poblano peppers and onion on grill over medium, ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender and pepper skins are completely blackened, turning frequently. Place peppers in food-safe plastic bag and close. Set aside.
3.Meanwhile combine mayonnaise, lime peel and lime juice in small bowl. Set aside. Slightly hollow out centers of split sandwich rolls. Set aside.
4.Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare to medium doneness, turning occasionally. About 2 minutes before steaks are done, place rolls, cut sides down, on grid. Grill 1 to 2 minutes or until lightly toasted.
5.Remove and discard skins, stems and seeds from peppers. Cut peppers into 1-inch thick slices; cut onion slices in half.
6.Carve steaks into slices. Season steaks with salt, as desired. Spread mayonnaise mixture over toasted top and bottom halves of each roll. Evenly layer avocado, beef, peppers and onion on each roll bottom. Close sandwiches, pressing slightly together.

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Directions

1. Soak the bread crumbs in the milk for 10 minutes.
2. Mix the bread crumbs with all the remaining ingredients, except the oil and the marinara sauce.
3. Roll the meat mixture into 1 inch balls and chill in the fridge for 1 hour. Meanwhile, heat the marinara sauce to a simmer, covered.
4. In a large skillet, heat the oil until barely smoking. Add meatballs and brown well on all sides.
5. Drain meatballs and transfer to the pot of hot marinara sauce. Cook to an internal temp of 155 degrees.
6. Serve over pasta, in a sandwich, or all by themselves.

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