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.

Niki Plourde
Gardner, MA

Sweet and Spicy Steak Rub

Ingredients:

1/2 cup lightly packed brown sugar
1/4 cup freshly ground coffee
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon kosher salt
1 tablespoon crushed red pepper flakes
1 teaspoon ground cinnamon

Directions:
Combine brown sugar with all the spices.  Rub the spice mixture evenly on both sides of steaks.  Grill steaks until desired doneness.