Heather Woolley
Taunton, MA

Steak Scampi

Ingredients:
3/4 c. dry white wine
1/4 c. olive oil
4 tbsp. crushed garlic cloves
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. crushed red pepper
2 tbsp. parsley
4 tbsp. butter

Directions:
Combine above ingredients, excluding butter (mix well), place steak (s) in a ziploc bag and pour marinade over steaks, refrigerate approximately 4-6 hrs.  Remove steaks from bag and reserve marinade.  Cook steaks as desired (grill, broil, etc.)  In sautee pan over medium heat, melt butter then add remaining marinade.  Cook for about 5 minutes then pour over cooked steaks.

Gail Berish
San Antonio, TX

Jen’s Marinade

Ingredients:
1/4 cup Gin (or Vodka)
1/4 cup Fresh Lemon Juice

Directions:
Put steaks in sealable plastic bag.  Pour ingredients on top.  Turn to
moisten all surfaces.  Put in fridge for a minimum of 2 hours, or overnight.
This will tenderize the cheapest cuts of meat to the most expensive while
adding a hint of flavor to it.

Donna Millington Noel
Gray, ME

Maitre d’Hotel Sauce for Grilled Steak

Ingredients:
1/4 c. butter
4 tsp. finely chopped parsley
4 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Cream butter until soft and smooth and add other ingredients in order named.  When you remove your broiled steak from the grill, quickly spread over the stead and let the steak sit for 2 minutes before serving.  (This Sauce is also fantastic on toasted French bread).