Michelle Vicari
Temecula, CA

Ingredients:
1/2 c. mayonnaise
1 T. roasted garlic
1/4 c. sun dried tomato, oil packed kind, drained
1 – 2 T. fresh squeezed lemon juice
1/4 c. roasted red peppers, jarred kind, drained and seeded
6 large basil leaves
Salt and freshly ground black pepper, to taste

Directions:
Place all ingredients in a food processor and pulse until
pureed consistency is achieved.

To assemble an Italian Burger: place a dollop of sauce on a
toasted ciabatta roll, add arugula, and a juicy steakburger
topped with a slice of mozzarella cheese.

Lillian Kayte Julow
Gainesville, FL

Ingredients:
3 tablespoons spanish paprika
1 tablespoon cumin seeds, ground
1 tablespoon mustard seeds, ground
2 teaspoons fennel seeds, ground
2 teaspoons coarsley ground black pepper
2 teaspoons kosher salt
2 (16-ounce) Boneless Ribeye
Canola oil

Directions:
Combine spices in a spice or coffee grinder
and grind into a powder.  Season the steaks
on both sides with more salt and pepper.  Rub
one side only of each steak with the rub and
drizzle with oil.  Place on the grill, rub side
down and grill until slightly charred and a crust
has formed, 2 to 3 minutes.  Turn the steak over
and continue grilling to medium-rare doneness. 
Remove from grill and let rest 5 minutes before serving.

Shelley Baray
Temecula, CA

Ingredients:
4 ribeye steaks
1/3 cup cooking oil
1/3 cup peanut butter
2 tablespoons soy sauce
1 tablespoon curry powder
2 cloves garlic, minced
1/4 teaspoon ground red pepper
1/2 of a 6 oz can frozen limeade concentrate, thawed

Directions:
In a small mixing bowl stir together the cooking oil, peanut butter, soy sauce, curry powder, minced garlic and red pepper.  Stir in the limeade concentrate till smooth.  Brush some of the sauce over steaks then grill to your liking.  Reserve the rest of the sauce and pour over your steaks.  Enjoy!!