Richard Tortora
Harrington, DE

Oriental Honey Mustard Grilled Steak

Ingredients:
1/3 cup dark soy sauce
2 tablespoons prepared brown mustard
1/4 cup honey
Salt and Pepper to taste

Directions:
Slather 2 to 4 steaks with the prepared mustard, more or less to taste.  Marinate in bag or container with dark soy sauce for 1 to 2 hours in the refrigerator.  Heat the honey in the microwave for a few seconds to make it pourable and drizzle onto both sides of steak.  Grill over medium high heat.  The grate marks will brown quickly so rotate your steaks 45 degrees after 1 or 2 minutes to create cross hatch grill marks.  Flip and repeat on the other side of your steaks.  Remove the steaks from the grill and let rest for 10 minutes while kept warm and covered.  Serve medium rare.  If you like well done, make a pot roast.

Janel Houchens
Gainesville, FL

Melt in your mouth Steak

Ingredients:
Four 6 oz boneless ribeye steaks (or two 1 pound T-Bone steaks)
Four medium garlic cloves minced finely
One teaspoon onion powder
One sprig fresh rosemary (hold sprig at one end and pull needles downward, discard the stick) Chop rosemary finely (or use one teaspoon dried – crushed)
Two ounces “Better than Bouillon” beef base (one fourth of jar) disolved in 3 cups hot water till smooth

Directions:
Place steaks in large container at least one inch apart and deep enough for marinade to come up three quarters of the way.  Pour marinade over steaks allowing the “seasonings” to spread over meat.  Place container in refrigerator for a minimum of four hours, turning steaks every half hour.  Heat grill on high for 15 minutes (mean while drain steaks).  Drain steaks on brown bag for at least 5 minutes.  Reduce heat to med-high on grill and place steaks two inches apart, cooking 4 minutes on each side for Medium Rare.  DO NOT MOVE STEAKS WHILE COOKING.  Let steaks rest 5 minutes before serving, allowing the juices to redistribute.

Suzy Moore
Milwaukie, OR

Ingredients:
1/4 c. olive oil
1/4 c. balsamic vinegar
1-2 cloves garlic (minced)
1 t. prempared horseradish
1 T. shallots
1 T. fresh basil
1/2 t fresh ground pepper
1 T. truffle oil

Directions:
Combine all ingredients in glass or
plastic container.  Add steaks and
marinade 24 hours.  Sear steaks on hot
grill then turn fire down to cool on
low heat.  Spoon marinade over steaks
as they cook.