Steak Enthusiast

Gail Berish
San Antonio, TX

Jen’s Marinade

Ingredients:
1/4 cup Gin (or Vodka)
1/4 cup Fresh Lemon Juice

Directions:
Put steaks in sealable plastic bag.  Pour ingredients on top.  Turn to
moisten all surfaces.  Put in fridge for a minimum of 2 hours, or overnight.
This will tenderize the cheapest cuts of meat to the most expensive while
adding a hint of flavor to it.

Lesley Pew
Lynn, MA

Barbecue Sauce

Ingredients:
1 Spanish onion, diced
1 tablespoon vegetable oil
7 oz tomato puree
20 ounces canned tomatoes with juice
5 ounces white vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon granulated sugar
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1 1/2 teaspoon chili powder
1 tablespoon molasses
4 tablespoon orange juice
1 1/2 tablespoon liquid smoke
2 tablespoon mustard

Directions:
In a heavy saucepan, saute; the onions over medium heat until golden brown.  Add the remaining ingredients.  Bring to a boil, then reduce the heat and simmer, uncovered on very low heat.  Puree when sauce has thickened, about 2 hours.  Keep warm in hot water bath at 150 degrees F., covered with plastic wrap.  Makes 1 quart.

Lauren Riley
Arlington, VA

Spicy Chive Butter

Ingredients:
1/4 cup unsalted butter
1 Tbsp. finely chopped fresh chives
1/2 Tbsp. finely chopped fresh parsley
1 tsp. garlic salt
1/2 tsp. paprica
1/2 tsp. red pepper flakes
1/2 tsp. fresh ground black pepper
1/2 tsp. curry (optional)
1/2 tsp. chilli powder (optional)

Directions:
Let butter come to room temperature in small bowl.  Finely chop fresh chives and parsley.  Add to softened butter along with other spices – stirring until well combined.  Place ingredients onto a piece of plastic wrap and roll up and shape into log or whatever shape you wish.  Chill for at least 1/2 hour before slicing into 1 Tbsp. sections and melting over freshly cooked steak/burger…