Fire up the grill to see how just a little bit of cooking pays off with big flavor and succulent, juicy meat in this simple and delicious recipe.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|1. Stir the Campbell's® Healthy Request® Condensed Tomato soup, brown sugar, lemon juice, oil, Worcestershire sauce, garlic powder and thyme in a large bowl.|
|2. Lightly oil grilling rack and heat to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through grilling and brushing often with the soup mixture.
CCP: Cook the beef to 145°F.
CCP: Hold hot at 140 °F.
3. Heat the remaining soup mixture in a stockpot over medium-high heat to a boil. Slice the steak and serve with soup mixture.
CCP: Hold for hot service at 140 °F.
- Serve with Lentil Rice Salad and 1/2 cup of fresh blueberries for a meal less than 500 calories.
- When removing steak from the grill, let it stand for a few minutes before slicing.
- May substitute Campbell’s Condensed Tomato Soup. Recipe variations may alter nutrient analysis.