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.