Steak Enthusiast

Kathryn Cleaver
Bowie, MD

Mango Curry Marinade and Sauce

Ingredients:
1 Chipotle Pepper in Adobo Sauce
1 12 oz. Can Mango Nectar
1 Tbsp Major Gray’s Chutney
1 Tbsp Madras Curry Powder
1/2 Tsp Ground Cloves
2 Tbsp Brown Sugar
1/4 Cup Vegetable Oil
1 1/2 – 2 lb Top Sirloin (One large or 4-6 individual steaks)

Directions:
Chop one chipotle pepper.  Mix all ingredients including chopped chipotle pepper in medium bowl.  Place steak(s) in one gallon zip top bag and pour marinade over steaks.  Seal well and place in refrigerator for 3 hours.  Start grill and bring to medium heat.  Remove steak from marinade, reserve marinade.  Cook steak to medium, apporximately 6 minutes each side.  While steak is cooking, bring marinade to boil in one quart pan, and continue to boil for 5 minutes, until it becomes a gently thickened sauce.  Removes steak from grill to serving platter and let rest 5 minutes.  Drizzle steaks with sauce and serve.

Beef: An Important Part Of Your Diet!

Did you know that almost half of the fat contained in beef is the
same variety that scientists have determined actually lowers your
blood cholesterol levels?  It’s monounsaturated fat – the very same
kind found in olive oil.  Cholesterol is a necessary nutrient in a
well-balanced diet; among other critical functions, it helps us metabolize
Fat-soluble vitamins A and D.  Too much of it in the bloodstream, though,
contributes to cardio-vascular disease.  Monounsaturated fats ”clean” the bad
cholesterols from our blood.

So, what kind of sauce would you serve with lean beef? One that starts with the
humble carrot! You’ve probably read about the benefits of beta-carotene – a
nutrient that has been proven to neutralize toxins in the body.  All orange-colored
vegetables contain some beta-carotene, and carrots have one of the highest percentages
of them all (also high in fiber, but low in calories).

Try this sauce with a Kansas City Steak Company top sirloin, and see
how delicious “nutritious” can be!

From Rebecca in Texas
Sherried Carrot Steak Sauce
Makes 4 Servings

1 Large Carrot, peeled and cut into 1? pieces
1 C. Dry Sherry
1 Clove Garlic, minced
5 T. Butter, divided
1 T. Worcestershire Sauce
Salt and Black Pepper, to taste

In a medium saucepan, bring salted water to
a boil; add the carrot pieces and cook until
easily pierced with a fork.  Place carrot in a food
processor or blender, and puree; set aside.
In the same saucepan, over medium-high
heat, place garlic, 1 tablespoon of the butter,
and the sherry.  Cook and stir occasionally,
until reduced by half.  Add the pureed carrot
to the mixture, and continue to stir constantly
for 1 minute.  Remove the pan from heat, and whisk
in the worcestershire sauce.  Add the remaining
butter, one tablespoon at a time, until all is
incorporated and the sauce is smooth.  Season
to taste with salt and pepper before serving.