press release

May 19, 2014

Contact: Arlene Putterman
Stop & Shop New York Metro Division
(914) 251-2834

Stop & Shop Offers Tips on Safe Food Preparation for Summer Picnics and Barbecues

Launches “Master the Grill” Photo Contest on Facebook and Twitter

Purchase, NY (May 19, 2014) – With backyard barbecues, summer parties and plenty of grill usage around the corner, Stop & Shop want to make sure everyone enjoys the bounty of fresh, local produce and the delicious taste of low fat protein varieties safely prepared and grilled to perfection this summer. When done properly with safe food preparation, grilling is one of the healthiest cooking methods and often requires limited preparation and cooking time, meaning more time to spend with family and friends and to enjoy the summer weather.

Stop & Shop wants to make sure everyone’s next barbecue is a safe one by keeping food safety top of mind and offers the following preparation tips:

  • When preparing meats, marinate in the refrigerator, not on countertops or outdoors.
  • Discard any sauces used to marinate raw meat. It should not be reused with cooked food later.
  • The best way to know if meat is cooked thoroughly is to use a meat thermometer and check the temperature. Before removing from the grill, insert a meat thermometer halfway into the thickest part of the meat, making sure it does not go through to the other side. The thermometer should give a reading in about 15-20 seconds. Included below are the recommended internal temperatures for cooked meat and seafood to avoid harmful bacteria such as E. coli:
    • Ground beef hamburgers – 160°F. Cooking ground beef until the pink is gone is not always an indicator of thorough cooking as it can still be pink inside and cooked to a safe 160°F. Color is not always a true indicator.
    • Ground and whole poultry - 165°F
    • Chops, steaks and roasts from beef, veal or lamb - 145°F for medium rare; 160°F for medium; and 170°F for well done
    • Pork chops and roast - 150°F
    • Fin fish - 145°F
    • Shrimp, lobster and crabs – Cooked until the flesh is pearly and opaque
  • Refrigerate any leftovers promptly after serving and within two hours after cooking. Food should only be outside one hour when the temperature is above 90°F.
  • When in doubt, throw it out.

Additionally, to celebrate the arrival of grilling season and give customers the chance to put their grilling mastery on display, Stop & Shop has launched our “Master the Grill” photo contest. From May 19th to July 3rd, Stop & Shop is inviting customers to “Master the Grill with our brands” by submitting a photo of their grilling masterpiece via the contest app on our Facebook page or via Enjoy our delicious recipe for Cilantro-Lime Marinated Eye Round Steak below and happy grilling!!

Cilantro-Lime Marinated Eye Round Steak Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes
Makes: 4 servings, 4 oz. each


  • 1 cup fresh cilantro
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1 Tablespoon olive oil
  • 4 cloves garlic
  • 2 green onions, chopped
  • 1 serrano chili
  • 1/4 teaspoon ground cumin
  • 1 lb. eye round steaks


  1. In a food processor or blender, combine the cilantro, lime juice, olive oil, garlic, green onions, chili and cumin and blend until smooth.
  2. Place steaks in a sealable plastic bag, pour marinade over the steaks and seal. Place in refrigerator and let marinate for at least 3-4 hours, turning bag over once.
  3. Remove from refrigerator 30 minutes before grilling. If desired, reserve any marinade left in the plastic bag. Bring marinade to a boil for at least 1 minute.
  4. Grill steaks 2–3 minutes on each side or until internal temperature reaches 145°F for medium rare. Remove from grill and allow steaks to rest for 5-7 minutes before slicing.
  5. Drizzle cooked marinade over steaks or serve as a dipping sauce. Serve with grilled potatoes and vegetables.

Per Serving: 280 calories, 19g fat, 6g saturated fat, 70mg cholesterol, 60mg sodium, 3g carbohydrate, 0g fiber, 1g sugars, 22g protein The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.