Recipes

BARNYARD ROAST

BARNYARD ROAST

Ham Steak rolled with marinated Chicken Breast and Beef Flank Steak make for a Barnyard feast

THE INGREDIENTS YOU'LL NEED:

• Ham steak 1
• Boneless chicken breast 1
• Beef steak 1 , tenderize (of your choice)
• Beer 1 Cup (16 tbs)

FOR MARINADE

• Green onion stalk 3 , chopped
• Garlic clove 8 (6-8)
• Soy sauce 1⁄2 Cup (8 tbs)
• Lemon juice 1⁄3 Cup (5.33 tbs)
• Olive oil 1⁄2 Cup (8 tbs)
• Worcestershire sauce 1⁄3 Cup (5.33 tbs)
• Honey 1 Tablespoon
• Fresh ground black peppercorn 1 Tablespoon

DIRECTIONS GETTING READY

1. Pound chicken into ¾-1/2 –inch thick slice. 2. In a 1 gallon zip lock bag, place beef and chicken. Marinade the meat with green onion, soy sauce, lemon juice, olive oil, Worcestershire sauce, honey, and ground peppercorn. Seal the bag and message to coat well. Set aside for at least 15 hours. 3. Preheat grill to 300-325 degree F.

MAKING

4. Remove meat from marinade and pat dry with paper towel. 5. Place the chicken on grill and sear on both sides. 6. Lay the seared chicken on steak and top it with ham. Roll and tie with kitchen twine. 7. Place the steak in a black iron pan/roasting pan. Place the pan on grill over indirect flame. 8. Pour beer in the pan and cook for 1-2 hours or until the internal temperature reaches 135-140 degree, spinning the meat once about half way through. Baste the meat with pan juice once in a while. 9. Remove meat from grill and tent it with foil. Let rest for 20 minutes.

SERVING

10. Carve meat and serve hot! THINGS YOU WILL NEED kitchen twine