Mary Shivers
Ada, Ok

Ingredients:
1 (11oz) can mandarin oranges, well drained
1 chipotle pepper in adobo sauce
1/2 teaspoon hot sauce
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons honey
1/2 teaspoon ground ginger
2 tablespoons Worcestershire sauce
1/4 cup sesame oil

Directions:
Puree all ingredients in a food processor or blender until smooth.  Use to marinate strip steaks.

Anna Ginsberg
Austin, TX

Jack & Coke Marinade

Ingredients:
1/3 cup brown sugar, packed
1/2 cup bourbon whiskey (such as Jack Daniels)
1/3 cup soy sauce
2 tablespoons fresh squeezed lemon juice
3 cloves garlic, minced
4 teaspoons Worcestershire sauce
1 teaspoon black pepper
1 cup cola drink (such as Coca Cola)

Directions:
In a mixing bowl, whisk together all ingredients.  Place 1 1/2 pounds of steak
(such as flank steak) in a large zipper bag.  Pour marinade into bag and seal. 
Marinate for 6-8 hours.  Grill flank steaks to desired doneness and glaze with
your favorite sauce.

Peter Halferty
Corpus Christi, TX

Wild Strips

Ingredients:
6 Kansas City Steak Company 10 oz Strip Steaks
6 tablespoons butter
1 cup sliced red onion, cut into thin wedges
2 cups wild mushrooms, cleaned and sliced (Chanterelles, Hedgehogs, Morels, Shitake or Oyster Mushrooms)
3 tablespoons dijon mustard
1/3 cup basalmic vinegar
1/2 cup beef stock

Directions:
Grill steaks over a medium fire to desired doneness.  Season the steaks after cooking.

While steaks grill, melt half the butter in a large saute pan and saute the red onions
and mushrooms until they become limp.  Add the Dijon mustard and saute for another 30
seconds, stirring, then add the Basalmic vinegar, stir well and cook until almost evaporated.
Add the beef stock and cook 1 minute, stir well.  Remove pan from the heat and swirl in
remaining butter into the sauce.  Add salt/pepper to taste.  Spoon sauce on warm plates
and place the steaks on top.