Steak Enthusiast

Emileigh Johnson
Ypsilanti, MI

Ingredients:
1 cup pineapple juice
2 TBSP lemon juice
1/2 cup apple cider vinegar
1 cup molasses
1/2 cup spice brown mustard
1/2 cup brown sugar
1 8 oz can tomato paste
3 TBSP chili powder
1 tsp salt
1 tsp black pepper

Directions:
Combine all ingredients for the Pucker Up Steak
Sauce in a bowl and mix well.  Drizzle on 4 grilled
Kansas City Steaks or Steakburgers or use as a dipping sauce.  Enjoy!

Devon Delaney
Princeton, NJ

Ingredients:
2 cups Cabernet Sauvignon or burgandy wine
1/2 cup balsamic vinegar
4 whole cloves
8 whole peppercorns
1 bay leaf, torn into small pieces
1/2 pound fresh or frozen red cherries, pitted
Salt and pepper to taste
2 tablespoons mango chutney, any chunks chopped
1 tablespoon unsalted butter
3 ounces blue cheese, crumbled

Directions:
In a large saucepan over medium-high heat, bring
wine and balsamic vinegar to a boil.  Tie the cloves,
peppercorns, and bay leaf in a bundle with a small
piece of cheese cloth.  Add the spice bundle to the
wine mixture; continue boiling approximately 15 minutes
or until mixture is reduced to 3/4 cup. 

While the wine mixture is reducing, cut the cherries
into quarters. Remove the spice bundle from the sauce
and discard. Add the cherries to the wine reduction,
reduce heat to low, cover and cook approximately 10 minutes
or until the cherries are tender.  Season with salt and pepper
and stir in the chutney and the butter.  Keep
Cabernet-Cherry Sauce room temperature until steaks
are cooked.  Just before serving remove sauce to a sauce
bowl and sprinkle cheese into sauce, stirring very lightly. 
Serve over steaks, it’s so delicious!!

V. Whittier
Chelmsford, MA

Ingredients: Sauce
1 large onion, chopped
2 T olive oil
2 T lemon juice
2 T worcestershire sauce
2 t dijon mustard
4 T chopped parsley

Blackened Seasoning:
1 T paprika
2 t salt
1 t onion powder
1 t garlic powder
1 t cayenne pepper
1 t white pepper
1 t black pepper
1/2 t dried thyme
1/2 t dried oregano

Steak:
1 T olive oil
4 kansas City Strip Steaks (2 inches thick)

Directions:
In a saute pan, add 1 T of olive oil and the sliced onions. 
Saute the onions until brown and carmelized.  Add the lemon
juice, worcestershire sauce, and dijon mustard.  Keep warm
until steaks are ready.  Stir in the chopped parsley at the
last minute.