Maple Sugar Spice Rub
Makes enough for 4 10 oz. Kansas City Strip Steaks

1/4 C. Granulated Maple Sugar
1 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Sweet Paprika
1/2 tsp. All Spice
1/4 tsp. Cayenne
1/4 tsp. Cumin
Olive Oil Spray

Combine the first nine ingredients (the maple sugar
and all the spices) in small bowl and stir to combine.
Pour the mixture into a flour sifter and sift back into
the bowl.  Allow steaks to stand at room temperature
for 20 minutes.  Lightly spray each side of the steaks
with olive oil.  Generously rub each of the steaks with
the Maple Sugar Spice Rub.  Using either a gas or
charcoal grill, cook the steaks over direct medium heat
for 8-10 minutes until the internal temperature reaches
145 degrees.  Turn steaks over once halfway through
the cooking time.  Steaks will be medium-rare.  Remove
steaks from the grill and allow to rest 3-5 minutes.

From Greg in Texas
Pineapple-Rum Caribbean Steak Marinade
Makes enough for 4 – 6 Steaks (Any kind)

1/2 C. Pineapple Jam
1/4 C. Dark Rum
1 T. Fresh Lime Juice
1/2 tsp. Chili Powder
1/2 tsp. Salt
1/4 tsp. Ground Cumin
1/4 tsp. Ground Cinnamon
1/8 tsp. Ground Allspice
1/8 tsp. Nutmeg

Combine ingredients in saucepan; stir and cook
over low heat until reduced and thickened, about
8 to 10 minutes.  Cool and use as a marinade for
steaks (up to 4 hours in refrigerator), or brush on
steaks as they cook to glaze.  Can be refrigerated
in airtight container up to 7 days.

Devon Delaney
Princeton, NJ

Backyard Bistro Steak Sauce

Ingredients:
1/2 cup sherry vinegar
1/4 cup Dijon mustard
1 cup hot pepper jelly
2 tablespoon prepared horseradish, drained
1/2 cup chopped dried apricot
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons fresh tarragon, or 1 teaspoon dried tarragon
Salt and freshly ground black pepper to taste

Directions:
Place all ingredients in a saucepan over low heat.  Stir until a low simmer is
achieved and slight thickening begins.  Pour into a sauce container to cool.