Steak Enthusiast

From Greg in Texas
Pineapple-Rum Caribbean Steak Marinade
Makes enough for 4 – 6 Steaks (Any kind)

1/2 C. Pineapple Jam
1/4 C. Dark Rum
1 T. Fresh Lime Juice
1/2 tsp. Chili Powder
1/2 tsp. Salt
1/4 tsp. Ground Cumin
1/4 tsp. Ground Cinnamon
1/8 tsp. Ground Allspice
1/8 tsp. Nutmeg

Combine ingredients in saucepan; stir and cook
over low heat until reduced and thickened, about
8 to 10 minutes.  Cool and use as a marinade for
steaks (up to 4 hours in refrigerator), or brush on
steaks as they cook to glaze.  Can be refrigerated
in airtight container up to 7 days.

Devon Delaney
Princeton, NJ

Backyard Bistro Steak Sauce

Ingredients:
1/2 cup sherry vinegar
1/4 cup Dijon mustard
1 cup hot pepper jelly
2 tablespoon prepared horseradish, drained
1/2 cup chopped dried apricot
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons fresh tarragon, or 1 teaspoon dried tarragon
Salt and freshly ground black pepper to taste

Directions:
Place all ingredients in a saucepan over low heat.  Stir until a low simmer is
achieved and slight thickening begins.  Pour into a sauce container to cool.

From Mary of Illinois
“Kicked-Up” Steak
Makes enough for
approx. 2 lbs of Sirloin steak

1 T. each of the following spices:
Black Pepper
White Pepper
Red Pepper
Dried Oregano
Salt

Mix above ingredients and rub on
both sides of a 2 pound or so sirloin steak.
Grill to desired doneness and serve.