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Sealed Fresh Food Lion Beef
Simply Delicious
Fresher for Longer
Easy And Delicious
GRILLING
PAN/STIR-FRY
ROASTING
MARINATE

Using a gas or charcoal grill

is the most versatile and popular way to cook beef. The grill can impart a natural smoky flavor into the meat and provides optimal tenderness. Where there's a tailgate or a backyard barbecue, a grill with beef is usually close by.

Cuts Good
for Grilling

Rib-eye Steak

New York Strip Steak

Tenderloin Steak

Sirloin Steak

Sirloin Fillet Steak

Sirloin Strip Steak

Sirloin Kabobs

Chuck Eye Steak

T-bone Steak

Grilling Recipes

A great choice when you're cooking

with sauces, stir-fry requires minimal effort and boasts complex flavors. It's the preferred method when cooking beef with vegetables.

Cuts Good
for Stir-fry
or Pan-fry

Carne Picada

Beef Cubed Steak

Thin Sliced Round Steak

Beef for Stir-Fry

Chuck Steak

Pan/Stir-Fry Recipes

Roasting beef typically requires

more time, but is the simplest method of preparing beef due to the relatively little attention it requires. For a more tender piece of beef, roast at a low temperature for a longer period of time.

Cuts Good
for roasting

Center Cut Beef Ribs

Beef Stew Meat

Chuck Roast

Brisket Roast

Top Round London Broil

Bottom Round Roast

Sirloin Tip Roast

Roasting Recipes

If you're looking for big flavor

and a more tender steak with minimal effort, a marinade is the way to go. A marinade can be either a liquid or a dry rub and usually consists of an assortment of flavorful herbs, spices and sauces.

Cuts Good
for Marinating

Country Style Boneless Beef Ribs

Denver Steak

Flat Iron Steak

Flank Steak

Marinating Recipes

T-Bone Steaks & Grilled Vegetables

Total Recipe Time:
40 minutes

Makes:
4 servings

Grilling

Ingredients

  • 2 beef T-Bone Steaks, cut 1 inch thick (about 2 pounds)
  • 3 tablespoons mixed peppercorns (black, white, green and pink), coarsely ground
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 small red, yellow, orange or green bell peppers, cut into 6 wedges each
  • 8 ounces medium button mushrooms
  • 2 tablespoons olive oil
  • Salt and pepper
  • Sauce:
    • 2 tablespoons butter
    • 1/2 cup finely chopped onion
    • 1 teaspoon minced garlic
    • 3/4 cup ketchup
    • 2 tablespoons packed brown sugar
    • 1 tablespoon Worcestershire sauce

Directions

  1. Combine mixed peppercorns, salt and red pepper in small bowl. Reserve 1 teaspoon for sauce. Press remaining pepper mixture evenly onto beef steaks. Toss bell peppers and mushrooms with oil to coat in a large bowl; season with salt and pepper, as desired. Thread mushrooms evenly onto two 12-inch metal skewers.

  2. Place steaks in center of grid over medium, ash-covered coals; arrange bell peppers and mushroom kabobs around steaks. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill bell peppers and mushrooms 12 to 15 minutes or until tender, turning occasionally.

  3. Meanwhile prepare sauce. Melt butter in small saucepan over medium heat. Add onion and garlic; cook and stir 4 to 5 minutes or until tender. Stir in remaining sauce ingredients and reserved 1 teaspoon pepper mixture; bring to a boil. Reduce heat; simmer 3 minutes to blend flavors, stirring occasionally. Place in blender or mini food processor container. Cover; process until puréed.

  4. Remove bones and carve steaks into slices. Serve with sauce.

Beef New York Strip Steaks with Grilled Balsamic Vegetables

Total Recipe Time:
35 to 40 minutes

Makes:
4 servings

Grilling

Ingredients

  • 2 beef New York Strip Steaks boneless, cut 1 inch thick (about 8 ounces each)
  • 1/4 cup balsamic vinegar
  • 2 teaspoons garlic-pepper seasoning
  • 1 medium red onion, cut into 12 wedges
  • 1 medium yellow squash, cut lengthwise in half
  • 1 medium zucchini, cut lengthwise in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon fresh oregano or thyme
  • Salt

Directions

  1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. Set aside.

  2. Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks.

  3. Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning.

  4. Place steaks on grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill squash 8 to 12 minutes (7 to 11 minutes for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.

  5. Remove onions from skewers; toss reduced vinegar, oregano and salt, as desired. Carve steaks into slices. Serve with onion mixture and squash; season steak and squash with salt, as desired.

Grilled Top Sirloin Fillet Steak with Italian Salsa Verde

Total Recipe Time:
30 to 40 minutes

Makes:
4 servings

Grilling

Ingredients

  • 1 to 1-1/4 pounds beef Top Sirloin Center Fillet Steak, cut 1 inch thick
  • 3 cloves garlic, divided
  • 1 large lemon
  • 1/2 teaspoon pepper
  • 1/4 cup packed fresh parsley leaves
  • 2 tablespoons drained capers
  • 2 tablespoons olive oil
  • Salt

Directions

  1. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from lemon. Mince 1 clove garlic. Combine minced garlic, lemon peel and pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

  2. Meanwhile, prepare Salsa Verde. Place remaining 2 cloves garlic in food processor container. Cover; process until finely chopped. Add lemon juice, parsley, capers and olive oil. Cover and process until well blended, stopping and scraping side of container as needed.

  3. Carve steaks into slices and season with salt, as desired. Serve with Italian Salsa Verde.

  • Test Kitchen Tips:

  • Salsa Verde can be prepared in blender or by hand. To prepare in blender, combine remaining 2 cloves garlic, lemon juice, parsley, capers and olive oil in blender container. Cover; process until well blended, adding 1 to 2 tablespoons water, as needed for desired consistency, stopping and scraping side of container as needed. To prepare by hand, mince remaining 2 cloves garlic, parsley and capers. Combine parsley mixture with lemon juice and olive oil in small bowl.

Tenderloin Steaks with Horseradish Cream

Total Recipe Time:
25 to 30 minutes

Makes:
4 servings

Grilling

Ingredients

  • 4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon cracked black pepper
  • Salt
  • Horseradish Cream:
    • 1/4 cup dairy sour cream
    • 1 tablespoon prepared horseradish
    • 1 tablespoon finely chopped green onion

Directions

  1. Combine garlic, thyme and pepper; press evenly onto beef steaks.

  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Meanwhile, combine Horseradish Cream ingredients in small bowl; refrigerate until ready to use. Season steaks with salt, as desired. Serve with Horseradish Cream.

  • Test Kitchen Tip:

  • To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.

Mediterranean Steaks

Total Recipe Time:
30 minutes

Makes:
4 servings

Pan/Stir-Fry

Ingredients

  • 4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each)
  • 1/2 cup prepared red wine vinaigrette
  • Topping:
    • 1/2 cup crumbled feta cheese
    • 1/2 cup chopped green onions
    • 1 jar (6 ounces) marinated artichoke hearts, drained, chopped
    • 1/4 cup drained oil-packed sun-dried tomatoes, chopped
    • 1/4 cup pitted Kalamata olives, finely chopped
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1/4 teaspoon dried oregano leaves, crushed

Directions

  1. Place beef steaks in food-safe plastic bag. Pour vinaigrette over steaks; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

  2. Remove steaks from marinade; discard marinade. Spray rack of broiler pan with nonstick cooking spray. Place steaks on rack in pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

  3. Meanwhile combine topping ingredients in medium bowl.

  4. Top each steak with 1/4 of topping mixture. Broil 2 minutes or until topping is lightly browned and heated through.

Sonoran Beef Steak

Total Recipe Time:
30 minutes

Makes:
4 servings

Pan/Stir-Fry

Ingredients

  • 4 beef Cubed Steaks (about 1 pound)
  • 1 cup plain dry bread crumbs
  • 2 teaspoons taco seasoning mix
  • Salt and pepper
  • 2 to 4 tablespoons garlic-flavored or plain olive oil
  • Chopped fresh cilantro
  • Sauce:
    • 3/4 cup prepared ranch dressing
    • 2 tablespoons chopped fresh cilantro
    • 1 to 2 teaspoons taco seasoning mix

Directions

  1. Combine sauce ingredients in small saucepan; set aside.

  2. Combine bread crumbs, 2 teaspoons taco seasoning and salt and pepper on waxed paper. Brush both sides of beef steaks lightly with some of the oil. Dip into crumb mixture to coat both sides; press coating into steaks.

  3. Heat remaining oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place steaks in skillet; cook 6 to 8 minutes or until cooked through, turning occasionally. Meanwhile heat sauce over low heat just until warmed. Serve steaks immediately with sauce. Garnish with cilantro.

Szechuan Beef Stir-Fry

Total Recipe Time:
15 minutes

Makes:
4 servings

Pan/Stir-Fry

Ingredients

  • 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
  • 1 package (10 ounces) fresh vegetable stir-fry blend
  • 3 tablespoons water
  • 1 clove garlic, minced
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked rice or brown rice, prepared without butter or salt
  • 1/4 cup dry-roasted peanuts

Directions

  1. Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.

  2. Meanwhile cut beef steaks into 1/4-inch thick strips.

  3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.

  4. Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Steak with Ginger Plum Barbeque Sauce

Total Recipe Time:
35 minutes

Makes:
4 servings

Pan/Stir-Fry

Ingredients

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • 1 tablespoon vegetable oil
  • 2 cups thinly sliced carrots
  • 3 cups fresh pea pods, strings removed
  • 1 clove garlic, minced
  • Salt and black pepper
  • 3 cups hot cooked jasmine rice, prepared without butter or salt
  • Chopped fresh cilantro
  • Marinade:
    • 1/2 cup prepared plum sauce
    • 2 tablespoons minced fresh ginger
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons soy sauce
    • 2 tablespoons ketchup
    • 1 tablespoon minced garlic
    • 1 tablespoon brown sugar
    • 1/4 teaspoon ground red pepper

Directions

  1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on prepared gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. (Do not overcook) Remove; keep warm.

  3. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes.

  4. Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.

Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Total Recipe Time:
1-3/4 hours

Makes:
6 servings

Roasting

Ingredients

  • 1 beef Round (Sirloin) Tip Center Roast (2 to 2-1/2 pounds)
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried thyme leaves, crushed
  • 1 teaspoon vegetable oil
  • 1 clove garlic, minced
  • 1/2 teaspoon cracked black pepper
  • salt
  • Sauce:
    • 1 cup dairy sour cream
    • 1/2 cup prepared horseradish
    • 2 tablespoons milk
    • 1 tablespoon snipped fresh chives
    • 1/8 teaspoon ground white pepper

Directions

  1. Heat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.

  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.

  3. Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.

  4. Remove roast when meat thermometer registers 135°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce.

Gremolata-Topped Beef Roast

Total Recipe Time:
2-1/4 to 2-3/4 hours

Makes:
6 to 8 (6-ounce) or 12 to 16 (3-ounce) servings

Roasting

Ingredients

  • 1 boneless beef Round Rump Roast or Bottom Round Roast (3 to 4 pounds)
  • 1 medium lemon
  • 1/4 cup chopped fresh parsley, divided
  • 2 tablespoons minced garlic, divided
  • 1/2 teaspoon pepper, divided
  • 2 pounds fingerling potatoes, halved or quartered if large
  • 2 tablespoons olive oil
  • Salt

Directions

  1. Preheat oven to 325°F. Grate lemon peel and squeeze 1 tablespoon lemon juice from lemon. Combine lemon peel, 2 tablespoons chopped parsley, 1 tablespoon minced garlic and 1/4 teaspoon pepper in medium bowl. Press mixture evenly onto all surfaces of beef roast.

  2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

  3. Toss potatoes with olive oil and remaining 1 tablespoon minced garlic on rimmed baking sheet; season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast beef in 325°F oven 1-1/4 to 1-3/4 hours for medium rare; roast potatoes 55 to 60 minutes or until potatoes are tender and begin to brown, stirring once.

  4. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)

  5. Toss potatoes with remaining 2 tablespoons chopped parsley and 1 tablespoon lemon juice. Carve roast into thin slices. Season beef and potatoes with salt, as desired.

Cowboy Beef Stew

Total Recipe Time:
2-1/4 hours to 3 hours

Makes:
6 servings

Roasting

Ingredients

  • 2-1/2 pounds beef Stew Meat, cut into 1-inch pieces
  • 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
  • 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
  • 2 tablespoons vegetable oil
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 3 cups frozen diced or hash-brown potatoes (optional)
  • Salt and pepper

Directions

  1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.

  2. Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.

  3. Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender.

  4. Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.

Lemon-Herb Beef Pot Roast

Total Recipe Time:
3-1/4 to 3-1/4 hours

Makes:
6 servings

Roasting

Ingredients

  • 1 beef Chuck 7-Bone Roast or Shoulder Roast (3 to 3-1/2 pounds)
  • 1 tablespoon olive oil
  • 2 cups baby carrots
  • 1 pound small red-skinned potatoes, halved
  • 1 medium onion, cut into 6 wedges
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • 1/2 teaspoon dried basil
  • Seasoning:
    • 2 teaspoons lemon pepper
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil

Directions

  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.

  2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.

  3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Balsamic Marinated Flank Steak

Total Recipe Time:
30 minutes

Makes:
6 servings

Marinating

Ingredients

  • 1 beef Flank Steak (about 1-1/2 pounds)
  • Salt & pepper
  • Balsamic Marinade:
    • 1/4 cup balsamic vinegar
    • 2 tablespoons olive oil
    • 1 tablespoon chopped fresh basil
    • 1 1/2 teaspoons Dijon-style mustard
    • 1 clove garlic, minced
    • 1/2 teaspoon sugar

Directions

  1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Flat Iron Steaks with Grilled Corn & Cumin-Lime Butter

Total Recipe Time:
55 to 60 minutes

Makes:
4 servings

Marinating

Ingredients

  • 4 beef Flat Iron Steaks (about 8 ounces each)
  • 6 ears fresh sweet corn, in husks
  • 2 tablespoons butter, softened
  • 1 teaspoon fresh lime juice
  • 1 medium poblano pepper
  • 1 small red finger chili (cayenne) pepper or serrano pepper
  • Lime wedges
  • Salt and ground black pepper
  • Rub:
    • 2 tablespoons ground cumin
    • 3 large cloves garlic, minced
    • 2 teaspoons brown sugar
    • ½ teaspoon freshly grated lime peel
    • ¼ teaspoon ground red pepper

Directions

  1. Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours.

  2. Combine rub ingredients. For Cumin-Lime Butter, combine 2 teaspoons rub mixture, butter and lime juice in small bowl; set aside. Press remaining rub evenly onto beef steaks. Cover and refrigerate steaks 30 minutes.

  3. Remove corn from water. Place on grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes or until tender, turning occasionally. About 15 minutes before corn is done, move ears to outer edge of grid. Place poblano and finger chili pepper in center of grid; grill poblano pepper 10 to 15 minutes and chili pepper 5 minutes or until skins are completely blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set aside.

  4. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  5. Remove and discard husks from corn. Cover and refrigerate 2 steaks, 2 ears corn and grilled peppers to use in tortillas. Carve remaining 2 steaks into slices. Squeeze lime wedges over beef, as desired. Spread Cumin-Lime Butter over remaining 4 ears corn. Season beef and corn with salt and black pepper, as desired.

  • Test Kitchen Tips:

  • To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Place vegetables and steaks on grid as directed above. Grill corn and poblano pepper, covered, 15 to 25 minutes, or until corn is tender and skin of poblano pepper is completely blackened, turning occasionally. Grill finger chili pepper 5 to 10 minutes or until skin is completely blackened, turning occasionally. Grill steaks, covered

Asian Steak Street Tacos

Total Recipe Time:
20 to 25 minutes

Makes:
12 Tacos

Marinating

Ingredients

  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • 1-1/2 cups cucumber, cut lengthwise in half, then crosswise into thin slices
  • 3/4 cup shredded carrots
  • 1/2 cup seasoned rice vinegar
  • 12 small corn tortillas (6 to 7-inch diameter), warmed
  • Thinly sliced green onions (optional)
  • Marinade:
    • 3 tablespoons seasoned rice vinegar
    • 1/2 cup hoisin sauce
    • 2 tablespoons chili garlic sauce
    • 2 teaspoons minced fresh ginger

Directions

  1. Combine 3 tablespoons rice vinegar and remaining marinade ingredients in small bowl. Reserve 1/4 cup marinade mixture for serving. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Meanwhile, combine cucumbers, carrots and 1/2 cup rice vinegar in medium bowl. Cover and refrigerate until ready to use.

  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Drain vegetable mixture; discard liquid. Carve steak lengthwise in half, then crosswise into thin slices. Top tortillas evenly with steak slices and vegetables. Drizzle with reserved marinade and sprinkle with green onions, if desired.

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