Stephanie Holcomb
Vinton, VA

Zinful Curry Marinade

Ingredients:
kosher salt, to taste
freshly ground pepper, to taste
1 pound Kansas City Strip steaks
1/2 cup finely chopped Walla Walla or other sweet onion
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon curry powder
3/4 cup red Zinfandel wine

Directions:
Rub kosher salt and ground pepper into steaks, place in a shallow pan.  In a small bowl, combine the remaining ingredients, and pour over the steaks.  Cover and refrigerate at least 2 hours but not more than 6.  Grill over a charcoal or gas grill to desired tenderness.  Makes 4-6 servings. 

Caitin Marquardt
Westerville, OH

Pistachio Crusted Steak Kabobs

Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1 teaspoon seasoned salt
1 teaspoon sugar
1/4 cup finely crushed pistachios
4 sirloin steaks, each cut into 8 cubes
16 (10 inch) wooden skewers, soaked in water for 30 minutes

Directions:
Place the first 5 ingredients into a ziplock freezer bag.  Shake to combine.  Place steak cubes into ziplock bag, a few at a time, and shake to coat completely.  Thread 4 steak cubes onto each skewer.  Grill kabobs over medium heat for 6 to 8 minutes or until done.  Remove from grill; quickly roll kabobs into finely crushed pistachios.  Serve immediately.

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!