Steak Enthusiast

Karen Albarez
Baton Rouge, LA

Ingredients:
2 pounds strip of sirloin steak
6 tablespoons olive oil 1/2 for marinade, half for after
1 1/2 tablespoons Tony Chacheres Seasoning
2 red bell peppers, cut into 1 1/2 inch chunks
1 red onion, cut into 1 1/2 inch chunks
16 dried apricots, cut up

Relish:
1 tomato, chopped
1/2 cup apricots from marinade (Cut Up)
1/4 cup pitted black olive halves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh garlic
1/4 cup fresh basil (shredded)
1/8 teaspoon kosher salt
1/8 teaspoon Ground Black Pepper

Directions:
Soak steak in olive oil, red onion, red pepper and apricot overnight. 
Remove and rub steak with olive oil, then with Tony Chachere’s.  Preheat
a grill or broiler to medium-high.  Cook steak 6 minutes per side or
until meat is done.  In a medium bowl, combine relish ingredients.  Serve
relish on top of steak.

Suzanne Schleig
Berlin, MD

Aunt Alice’s Teriyaki Marinade

Ingredients:
3 Tsp Brown Sugar
2 Tbsp Sugar
3 Tbsp Cider Vinegar
3 Tbsp Soy Sauce
1 Large Clove of Garlic
1/2 Cup Beef Broth
1/8 Tsp 5 Spice Powder
4 8-10 oz Steaks

Directions:
Combine all ingredients, pour over meat and marinate 4 hours or overnight.  Do not pierce meat.  Grill steaks over med-high heat 4-5 mins. per side for medium rare

Karen Barros
Bristol, RI

Ingredients:
1 cup red wine
1/4 cup olive oil
4 teaspoons crushed garlic
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
1/2 teaspoon crushed red pepper
4 Ribeye Steaks

Directions:
Mix above ingredients with the exception
of steaks and pour into a ziploc bag. 
Add steaks.  Marinate in refrigerator for
minimum of 1 hour.  Heat a cast iron skillet
to med/high heat.  Melt butter in skillet
until foaming.  Add steaks without marinade. 
Pan fry for approximately 4 minutes per side
(med/rare) depending on thickness.  Add marinade
to steaks in skillet until marinade is heated. 
Place steaks on cooked white rice/pour juices from
skillet over steak and rice – serve with fresh
parsley as garnish.