Steak Enthusiast

From Christine of Hawaii
Hau’ula Steak Tacos
with Mango Papaya Salsa
Makes enough for 4 (8oz) Top Sirloin Steaks

For rub:
1/4 C. Hawaiian Sea Salt (or other mild, coarse salt)
1/4 C. Brown Sugar
2 Cloves Minced Garlic

For salsa:
1 Ripe Mango, Pitted, Peeled and Chopped
1 Ripe Papaya, Pitted, Peeled and Chopped
1/4 C. Diced Purple Onion
1/4 C. Diced Sweet, Red Pepper
1 T. Chopped Cilantro
2 T. Vinegar
2 T. Sugar
1/4 tsp. Red Pepper Flakes

Corn Tortillas, Warmed

Mix salt, brown sugar and garlic.  Rub into steak.
Let stand 15 minutes.  Sear steak on both sides over
high heat, 2 minutes for each side.  Finish grilling
over indirect heat until desired doneness (steaks should
have a dark, semi-burnt crust on outside, but still be juicy
on the inside).  Let cooked steak cool 10 minutes.  While steaks
are resting, combine salsa ingredients and set aside.  Carve
cooled steak into thin, diagonal slices.  Assemble tacos by
topping tortilla with a few slices of steak and fruit salsa.
Fold over filled tortilla, secure with toothpick and serve.

From Sally in Michigan
Apple Brine for Steak
Enough marinade for 2 – 3 lbs. of steak

1 C. Cider or Apple Juice
1 C. Worchestershire Sauce
4 T. Olive Oil
1/4 Balsamic Vinegar
1/4 Molasses
3 T. Lemon Juice
3 Large Garlic Cloves, Crushed
1 T. Dried Tarragon
2 tsp. Salt
2 tsp. Black Pepper
1 Small Onion, Thinly Sliced
1 Sprig of Fresh Basil, Crushed

Whisk together all ingredients.  Pour into
a large, sealable plastic storage bag.  Add
steak to bag and refrigerate for at least
3 hours, turning occasionally.  When ready
to cook, remove bag from refrigerator and
allow steak to come to room temperature.
Remove steaks from marinade, grill
as desired.

From Pat in Texas
Pat’s Steak Marinade
Makes enough for 4 Filets Mignon

1 C. Cooking Sherry
1/4 C. Soy Sauce
1 T. Dried Onion Soup Mix
2 T. Brown Sugar

Mix all ingredients well.  Cover
filets with marinade in plastic bag.
Refrigerate at least 2 hours; may
marinade overnight if desired.
Remove steak from refrigerator
and marinade and allow to come
to room temperature.  Grill to
desired doneness.