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.

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!