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.