Steak Enthusiast

Mary Beth Harris-Murphree
Tyler, TX
Serves 4-6

Spicy Cherry & Balsamic Glaze

Ingredients:
2/3 cup black cherry preserves
1/3 cup balsamic vinegar
1 Tbsp honey
1 Tbsp grated fresh ginger
1 tsp salt
1/2 tsp cayenne pepper

Directions:
Mix together preserves, vinegar, honey, grated ginger,
salt and cayenne pepper in a large shallow dish or plastic
food storage bag.  Add your steak and cover/seal.  Refrigerate
for at least 2 hours (overnight is best).

Gary Stefan
Tempe, AZ

Avocado Fetabasil Aioli

Ingredients:
1 large ripe Haas avocado
4 oz. feta cheese crumpled
1/2 c. mayonnaise
2 clove garlic, crushed
1/4 c. fresh basil, chopped
zest of one lime
juice of 1/2 lime
1 tsp kosher salt
1/2 tsp fresh ground black pepper
4 oz extra virgin olive oil
4 oz water, as needed

Directions:
To prepare the Avocado Fetabasil Aioli, combine the avocado, feta cheese, mayonnaise, garlic, basil, lime zest, lime juice, salt and pepper into a food processor or blender, and blend until smooth and creamy (scrape down sides and continue to blend).  Once creamy, slowly drizzle in the olive oil as you continue to blend.  The consistency should be a bit thinner than a mayonnaise so add some of the water to thin, as needed, while you continue to blend.  Place the mixture into a 3 squeeze bottles (8 to 10 oz size) and refrigerate until time to use.

Michelle Vicari
Temecula, CA

Ingredients:
1/2 c. mayonnaise
1 T. roasted garlic
1/4 c. sun dried tomato, oil packed kind, drained
1 – 2 T. fresh squeezed lemon juice
1/4 c. roasted red peppers, jarred kind, drained and seeded
6 large basil leaves
Salt and freshly ground black pepper, to taste

Directions:
Place all ingredients in a food processor and pulse until
pureed consistency is achieved.

To assemble an Italian Burger: place a dollop of sauce on a
toasted ciabatta roll, add arugula, and a juicy steakburger
topped with a slice of mozzarella cheese.