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doneness. Slice steak diagonally intothin slices. Serve with pan juices.

3.
While steak is cooking, prepare Honey Spiced Couscous. Inlarge 
saucepan combine water, reserved marinade, garbanzobeans, tomatoes 
and parsley. Bring to a boil over high heat. Stirin couscous. Cover and 
remove from heat; let stand 5 minutes.Fluff with fork to serve. Makes 
6 servings.


Peppercorn Beef Kebabs
1 pound boneless beef sirloin steak, 1 1/4 inches thick 1 1/2 teaspoons 
cracked black peppercorns 1/2 teaspoon salt 1/2 teaspoon paprika 1 
clove garlic, peeled and minced 1 medium onion, cut into 8 wedges
1.
Cut beef steak into 1 1/4-inch cubes.

2.
Combine peppercorns, salt, paprika and garlic in a shallow dish.Add 
beef pieces; toss to coat with peppercorn mixture.

3.
Thread an equal number of beef pieces onto each of four 12inch 
skewers along with two onion wedges.

4.
Place kabobs on rack in broiler pan so surface of meat is 3 to 4inches 
from heat. Broil 10 to 13 minutes to desired doneness (rare to 
medium), turning occasionally.

5.
Kebabs may also be grilled. Place skewers 4 to 5 inches above 
medium coals. Grill 13 to 17 minutes to desired doneness,turning 
occasionally.


Makes 4 servings.
Santa Fe Grilled Beef Steaks & Corn
4 beef T-bone or Porterhouse steaks, cut 1-inch thick (about 4 pounds) 
or boneless beef top loin steaks, cut 1inch thick (about 2 1/2 pounds)
 4 ears sweet corn, in husks
 3 tablespoons butter

Chili Glaze: 1/2 cup Heinz 57 sauce
 2 cloves garlic, minced
 1 1/2 teaspoons chili powder
 1/2 teaspoon ground cumin

1.
Peel corn, leaving husks attached at base; remove silk. Rewrapcorn in 
husks; tie closed. Soak in cold water 30 minutes. Combine glaze 
ingredients; remove and reserve 1/4 cup.

2.
Drain corn. Place on grid over medium, ash-covered coals.Grill, 
uncovered, 20 to 30 minutes, turning frequently.

3.
After 5 or 10 minutes, place beefsteaks on grid with corn. GrillT-bone 
or Porterhouse steaks, uncovered, 14 to 16 minutes (toploin steaks 15 
to 18 minutes) for medium rare to mediumdoneness, turning 
occasionally and brushing with glaze duringlast 5 minutes.

4.
Combine reserved 1/4 cup glaze and butter in 1-cup glassmeasure. 
Microwave on HIGH 1-1/2 to 2 minutes, stirring once.Carefully peel 
corn; brush with chili butter. Serve with steaksand remaining chili 
butter.


Makes 4 servings.
Southern Italian Beef Steak & Pasta For Two
2 beef tenderloin or eye round steaks, cut 1-inch thick