Meat Cooking Methods



Meat is placed on a rack of a special pan to allow fat to drain. The meat is then placed so that it is 2-5 inches from the heat coming from the top of the oven.

Meats best for broiling are:

-Tender steaks

-Tender pork chops



Steak Tacos with Avocado Salsa


  • 2 medium limes
  • 1 tablespoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic, finely chopped
  • 1 lb beef flank steak, trimmed of fat
  • 1 cup chopped plum (Roma) tomatoes (about 2 medium)
  • 1/4 cup chopped red onion
  • 1 avocado, pitted, peeled and chopped
  • 1/8 teaspoon salt
  • 8 white corn tortillas (6 inch)


  1. Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
  2. Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
  3. Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
  4. Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.