Steak Enthusiast

Darlya Oehler
Ingram, TX

Colibri Ranch’s Olde West Rub-Dusted Strip Steaks

Ingredients:
Marinade:
 1/4 cup Worchestershire Sauce
 1/2 Tablespoon oil
 2 Tablespoons red wine (Chianti)
 4 – 10-oz Kansas City Strip Steaks

Rub:
 2 Tablespoons Olde Thompson Pepper Blend peppercorns
 2 dried while chili petine peppers (pea-size peppers)
 1/2 Tablespoon sea salt
 1/4 teaspoon ground mustard
 1 teaspoon sugar
 1/4 teaspoon ground cumin
 1/2 Tablespoon garlic powder
 2 teaspoons dried lavender

 Oil for brushing on grill rack

Directions:
Prepare a direct medium-hot fire with mesquite charcoal.

In a large zip-top plastic bag, combine Worcestershire sauce, oil and wine.  Place steaks in bag, close and refrigerate for 20 minutes, turning bag halfway through.

While steaks marinate, prepare rub.  In a spice grinder (an unused coffee grinder is great), place all the rub ingredients (spices).  Pulse several times until the peppercorns and lavender are ground up.

Remove steaks from marinade and place on a large foil-lined cookie sheet.  Lightly dust both side of steaks with rub.  Allow steaks to rest with rub on for about 5 minutes.  Brush hot grill rack with oil.  Place steaks on center of rack and grill about 8 minutes each side for medium rare (or to desired doneness).

Yield: 1/3 cup of rub; steaks serve 4-6.  This rub is great for any type of meat to be grilled.

Gregg Clark
La Grange, KY

Beef Pepper Steak Rub

Ingredients:
1 teaspoon Szechwan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 1/4 pounds of Kansas City Strips
1 teaspoon vegetable oil
Kosher salt
Scant 1 teaspoon finely grated ginger

Directions:
In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes.  Transfer to a blender or spice grinder and grind to a fine powder.  Strain the spices into a small bowl and return the coarse bits to the blender.  Blend again and strain.

Jonathon Ortlieb
Minneapolis, MN

Southwest Pesto

Ingredients:
1 Bunch of Cilantro (about 3 cups chopped, stems and leaves)
4 Cloves of Garlic
1/4 Cup of Pumpkin Seeds
1/4 Parmesan Reggiano
Extra Virgin Olive Oil
Salt, Pepper, and Cumin to taste

Directions:
Put the first four ingredients in a food processor and process while
slowly drizzling in the olive oil.  Salt, pepper and cumin to taste. 
I usually serve this over paper thin slices of grilled flank steak on a
bed of a fresh pasta I make with a combination of the traditional wheat
flour and more Southwestern corn flour.