Steak Enthusiast

Shari Mazzetti
Berkley, MI

Mazzetti Moygu

Ingredients:
4-5 Vine ripened tomatoes, or any other tomatoes in season
2 tablespoons olive oil
1/2 teaspoon salt or more if you like
1-2 cloves of garlic minced

Directions:
Peel the tomatoes, and crush them in a bowl.  Add all the other
ingredients to the tomatoes and stir with a spoon.  Cover bowl
and refrigerate until well chilled.  Pour over your favorite steak and enjoy.

Mildred Caruso
San Jose, CA

Tender and Tasty Marinade

Ingredients:
2 cups cider vinegar
2 tablespoons molasses
1 tablespoon dry mustard
1/2 cup butter (1 stick)
1 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
2 tablespoons ketchup
2 tablespoons red pepper flakes
2-3 drops liquid smoke

Directions:
In a medium saucepan over medium heat, mix cider vinegar, molasses, ground dry mustard, butter, cayenne pepper, Worcestershire sauce, brown sugar, ketchup, pepper flakes, and liquid smoke.  Cook and stir until all sugar has dissolved and butter has melted.  DO NOT ALLOW TO COME TO A BOIL.  Let the marinade cool and pour in a clean glass jar.  It will keep in the refrigerator for about 1 month.  Allow marinade to come to room temperature and shake before opening.  Pour over steaks or steakburgers and marinate for 2-4 hours.

Nancy Vaziri
Frankfort, Il

“Tangy & Sweet” Ribeyes in a Pomegranate and Wine Marinade

Ingredients:
1/2 cup pomegranate juice
1/4 cup red wine
2 tablespoons granulated sugar
1 Vidalia onion (grated)
3 cloves of garlic (finely chopped)
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground cumin
4 (1/2 pound each) ribeye steaks
1 tablespoon canola oil
1 teaspoon kosher salt
1 teaspoon freshly grated black pepper
2 tablespoons chives (finely chopped)

Directions:
Combine pomegranate juice, red wine, granulated sugar, onion, garlic, cinnamon, cardamom, and cumin together in a large plastic bag.  Add the ribeye steaks.  Marinate for a minimum of 3 hours and preferrably overnight in the refrigerator.  To cook:  take marinated meat out of the refrigerator, reserve marinade.  Place ribeyes on double layers of paper towels and blot with an additional paper towel to dry out meat from the marinade.  Heat a grill pan on high.  With a pastry brush or clean paper towel baste hot grill pan with canola oil.  Season ribeyes with salt and pepper and place on grill.  Grill for 3-5 minutes per side.  Best cooked medium-rare.  To serve:  Place steak on plate, garnish with a sprinkling of chives.  Serves:4