Steak Enthusiast

Carla Morlan
Raymore, MO

Lucky Thirteen Steak Marinade

Ingredients:
4 Kansas City Steak Company steaks, preferably KC Strips
1/2 c. extra virgin olive oil
juice of one lime
4 garlic cloves, crushed
1 T. worstershire sauce
1 t. crushed red pepper
1 T. soy sauce
1 t. cayenne pepper
1 t. cumin
2 chipotle peppers in adobo sauce
2 T. of the adobo sauce
1 jalepeno pepper, split and seeded
1/2 c. dry red wine
1/2 yellow onion sliced into thin rings

Directions:
All ingredients are available at local groceries.  The chipotle peppers
are usually in the Mexican foods section.  Two of the peppers, with 2 T. of
the sauce they are packed in is sufficient.  Use either a gallon sized Freezer
Zip bag, or a ceramic baking dish for the marinating process.  Combine all
ingredients except steak, stirring or shaking to combine.  Add the steaks in
a single layer, turn to cover with marinade.  This can be ready in two hours,
(turn the bag or the steaks in the marinade after the first hour) but is best
if steaks are marinated overnight.  When ready to use steaks, charcoal grilling
is best to enhance the smokey flavor of the marinade.

Donna Millington Noel
Gray, ME

Korean Mariner Beer Beef Marinade

Ingredients:
3 cloves garlic, minced
1 Tbsp ground black pepper
3/4 cup soy sauce
3/4 cup beer
6 Tbsp sugar
6 Tbsp sesame oil
3 stalks green scallion, cut into 1/4 inch slices

Directions:
Mix all ingredients together.  Pour over Kansas City Strip Steaks
and marinate overnight (or, 4 hours, minimum).  Charcoal grill steaks,
 or broil steaks in oven for 2 or 3 minutes, each side

Kelly Lannuzzo
Ft. Lauderdale, FL

Balsamic Steak Gravy with Portobello Mushrooms

Ingredients:
1/4 Cup balsamic vinegar
4 tablespoons olive oil
1 teaspoon dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon white sugar
1/8 teaspoon salt
6 Portabello Mushrooms, sliced thick
1 large clove of garlic, minced
3 tablespoons butter
2 tablespoons fresh basil, sliced
1 tablespoon fresh oregano, minced
1/4 cup water
1 tablespoon cornstarch
Fresh ground pepper to taste

Directions:
Prepare balsamic mixture first.  Pour vinegar, olive oil, dijon mustard, lemon juice, salt,
and sugar into a salad oil shaker and shake vigorously until well mixed.  Set aside.
On medium high heat, melt butter in a large non-stick frying pan.  When the butter is
melted, add the mushrooms and garlic.  Place the cover on the pan and saute for two minutes,
stirring occasionally.  Add the balsamic mixture, fresh basil and oregano to the pan.  Stir,
cover, and let it simmer for about a minute.  Mix the water with the cornstarch in a small
cup or bowl and stir until dissolved.  Add it to the pan, stir it into the mixture and turn
heat down to low.  Stir until the sauce thickens.  Cover and continue to simmer on low heat
for another 2 minutes or until the mushrooms are cooked to your liking.  Add freshly ground
pepper to taste.

Makes 4-5 servings.  I recommend serving over filet mignon, sliced flank steak, or new york
strip steak.