Peter Halferty
Corpus Christi, TX

Wild Strips

Ingredients:
6 Kansas City Steak Company 10 oz Strip Steaks
6 tablespoons butter
1 cup sliced red onion, cut into thin wedges
2 cups wild mushrooms, cleaned and sliced (Chanterelles, Hedgehogs, Morels, Shitake or Oyster Mushrooms)
3 tablespoons dijon mustard
1/3 cup basalmic vinegar
1/2 cup beef stock

Directions:
Grill steaks over a medium fire to desired doneness.  Season the steaks after cooking.

While steaks grill, melt half the butter in a large saute pan and saute the red onions
and mushrooms until they become limp.  Add the Dijon mustard and saute for another 30
seconds, stirring, then add the Basalmic vinegar, stir well and cook until almost evaporated.
Add the beef stock and cook 1 minute, stir well.  Remove pan from the heat and swirl in
remaining butter into the sauce.  Add salt/pepper to taste.  Spoon sauce on warm plates
and place the steaks on top.

David Holtzman
San Antonio, TX

Texas Style Chimichurri Sauce

Ingredients:
3 cups cilantro leaves, chopped
2 cups parsley leaves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoons lime juice
2 tablespoons orange juice
1/4 cup minced shallots
3 tablespoons minced jalapeno
Salt and pepper to taste

Directions:
Combine all ingredients in a bowl and allow to marinate
for at least 1 hour before using.  This is fabulous on
any steak.  It’s nice fresh flavor and light acidity
accentuates rich grilled meat.  It can also be a great marinade.

Heather Umphress
Blmgtn, IN

Heather’s Homemade Marinade

Ingredients:
1 small can pineapple juice
1 teaspoon tarlic powder
1/4 cup soy sauce
2 tablespoons dried chives
1/2 cup brown sugar

Directions:
Mix all ingredients together.  Place meat in plastic storage bag and marinate
for at least 2 hours.  Turn bag over half way through marinate time.