Herman Liu
Stanley, NM

Mustard Peppercorn Steak Rub

Ingredients:
1/2 cup light brown sugar
2 tablespoons sea salt
1 tablespoon ground mustard
1 tablespoon mustard seeds
2 tablespoons freshly coarse-ground peppercorn
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried rosemary, crushed
4-6 sirloin or bone-in ribeye steaks

Directions:
Combine all ingredients thoroughly.  Generously rub steaks.  Grill steaks to desired doneness.

Darlya Oehler
Ingram, TX

Colibri Ranch’s Olde West Rub-Dusted Strip Steaks

Ingredients:
Marinade:
 1/4 cup Worchestershire Sauce
 1/2 Tablespoon oil
 2 Tablespoons red wine (Chianti)
 4 – 10-oz Kansas City Strip Steaks

Rub:
 2 Tablespoons Olde Thompson Pepper Blend peppercorns
 2 dried while chili petine peppers (pea-size peppers)
 1/2 Tablespoon sea salt
 1/4 teaspoon ground mustard
 1 teaspoon sugar
 1/4 teaspoon ground cumin
 1/2 Tablespoon garlic powder
 2 teaspoons dried lavender

 Oil for brushing on grill rack

Directions:
Prepare a direct medium-hot fire with mesquite charcoal.

In a large zip-top plastic bag, combine Worcestershire sauce, oil and wine.  Place steaks in bag, close and refrigerate for 20 minutes, turning bag halfway through.

While steaks marinate, prepare rub.  In a spice grinder (an unused coffee grinder is great), place all the rub ingredients (spices).  Pulse several times until the peppercorns and lavender are ground up.

Remove steaks from marinade and place on a large foil-lined cookie sheet.  Lightly dust both side of steaks with rub.  Allow steaks to rest with rub on for about 5 minutes.  Brush hot grill rack with oil.  Place steaks on center of rack and grill about 8 minutes each side for medium rare (or to desired doneness).

Yield: 1/3 cup of rub; steaks serve 4-6.  This rub is great for any type of meat to be grilled.

Gregg Clark
La Grange, KY

Beef Pepper Steak Rub

Ingredients:
1 teaspoon Szechwan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 1/4 pounds of Kansas City Strips
1 teaspoon vegetable oil
Kosher salt
Scant 1 teaspoon finely grated ginger

Directions:
In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes.  Transfer to a blender or spice grinder and grind to a fine powder.  Strain the spices into a small bowl and return the coarse bits to the blender.  Blend again and strain.

Jonathon Ortlieb
Minneapolis, MN

Southwest Pesto

Ingredients:
1 Bunch of Cilantro (about 3 cups chopped, stems and leaves)
4 Cloves of Garlic
1/4 Cup of Pumpkin Seeds
1/4 Parmesan Reggiano
Extra Virgin Olive Oil
Salt, Pepper, and Cumin to taste

Directions:
Put the first four ingredients in a food processor and process while
slowly drizzling in the olive oil.  Salt, pepper and cumin to taste. 
I usually serve this over paper thin slices of grilled flank steak on a
bed of a fresh pasta I make with a combination of the traditional wheat
flour and more Southwestern corn flour.

Wolfgang Hanau
West Palm Beach, FL

Ingredients:
2lbs Tenderloin Tips

The marinade:
1 cup coconut milk
4 tbsp lime juice (from about 2 limes)
2 tbsp sugar
1 tbsp minced garlic
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp red pepper flakes

The peanut sauce:
1/2 cup white balsamic vinegar
1/2 cup water
1/4 cup sugar
1 cup roasted unsalted peanuts
2 tbsp grated fresh ginger
1 tbsp minced garlic
2 tbsp chopped cilantro
1 tsp red pepper flakes
1/2 tsp salt
3 tbsp soy sauce
1 tbsp peanut oil

Directions:
In large bowl combine all marinade ingredients and mix well.  Thread the beef tenderloin strips onto 6-8 inch skewers, leaving a small space between each strip to ensure even cooking.  Place skewers in a large shallow pan, pour marinade over and let stand refrigerated 10-15 minutes.  In the meantime make the peanut sauce.

Peanut sauce:
In a small saucepan, combine the vinegar, water and sugar.  Bring to a boil and simmer for 5 minutes, stirring occasionally.  Remove from heat and allow to cool.  Put the peanuts and the vinegar-sugar mixture into a food processor and puree to chunky smooth.  Add the ginger, garlic, cilantro, red pepper flakes and salt and mix well.  Add the soy sauce and peanut oil and heat until well intergrated.  Set aside. 

Remove beef from marinade, drain and discard the marinade.  Over hot coals grill the beef steak slices until well seared:  only 1-2 minutes on each side.  Remove from heat and serve with peanut sauce for dipping.

Caitin Marquardt
Westerville, OH

Ingredients:
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon black pepper
2 teaspoons seasoned salt
2 teaspoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 cup finely chopped pistachios
4 sirloin steaks, cut into 8 cubes each
8 (10 inch) wooden skewers, soaked in water for 30 minutes
1 envelope Hollandaise sauce, prepared according to package directions

Directions:
Place first 6 ingredients in a ziplock bag and mix well.  Place 4 steak
cubes into bag and gently shake to cover.  Thread 4 steak cubes onto
each skewer; grill over medium heat for 8-10 minutes or until done. 
Remove from grill; quickly roll kabobs in pistachios.  Drizzle with
Hollandiase sauce on plate before searving.

Stephanie Holcomb
Vinton, VA

Zinful Curry Marinade

Ingredients:
kosher salt, to taste
freshly ground pepper, to taste
1 pound Kansas City Strip steaks
1/2 cup finely chopped Walla Walla or other sweet onion
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon curry powder
3/4 cup red Zinfandel wine

Directions:
Rub kosher salt and ground pepper into steaks, place in a shallow pan.  In a small bowl, combine the remaining ingredients, and pour over the steaks.  Cover and refrigerate at least 2 hours but not more than 6.  Grill over a charcoal or gas grill to desired tenderness.  Makes 4-6 servings. 

Caitin Marquardt
Westerville, OH

Pistachio Crusted Steak Kabobs

Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon seasoned salt
1 teaspoon sugar
1/4 cup finely crushed pistachios
4 sirloin steaks, each cut into 8 cubes
16 (10 inch) wooden skewers, soaked in water for 30 minutes

Directions:
Place the first 5 ingredients into a ziplock freezer bag.  Shake to combine.  Place steak cubes into ziplock bag, a few at a time, and shake to coat completely.  Thread 4 steak cubes onto each skewer.  Grill kabobs over medium heat for 6 to 8 minutes or until done.  Remove from grill; quickly roll kabobs into finely crushed pistachios.  Serve immediately.

Matt Nelson
Newark, OH

Matt’s Spicy Mexican Marinade

Ingredients:
1/2 c. Olive Oil
1/3 c. Soy Sauce
4 scallions washed and rough chopped
3 cloves garlic
1/4 c. lime juice
3/4 tsp.  red pepper flakes
1/2 tsp.  ground cumin
3 Tbsp. Dark Brown Sugar (packed)
pinch salt and black pepper
2 lbs. skirt steak or flank steak
Soft four tortillas and all the fajita fixins make this a great meal

Directions:
Put all ingredients (except steak) into a blender and pulse on high for about 1 minute to thouroughly mix.  If using flank steak, score the meat across the grain in 1 inch increments.  Place the meat in a zip lock baggie, pour in marinade, squeeze out the air and allow to refrigerate for at least an hour.  Grill the meat over direct, high flame for a few minutes per side depending on the thickness.  Allow to rest for 5 minutes, slice very thinly and serve with warm flour tortillas and all the fixins.  Enjoy!

Michele Bauer
Taunton, MA

Ingredients:
2 TBSP brown sugar
2 tsp fresh ground black pepper
2 tsp sea salt
2 tsp paprika
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp basil
1 tsp onion powder
1 tsp oregano

Directions:
Combine all ingredients till well blended. 
Rub into meat before grilling.