Mildred Caruso
San Jose, CA

Tender and Tasty Marinade

Ingredients:
2 cups cider vinegar
2 tablespoons molasses
1 tablespoon dry mustard
1/2 cup butter (1 stick)
1 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
2 tablespoons ketchup
2 tablespoons red pepper flakes
2-3 drops liquid smoke

Directions:
In a medium saucepan over medium heat, mix cider vinegar, molasses, ground dry mustard, butter, cayenne pepper, Worcestershire sauce, brown sugar, ketchup, pepper flakes, and liquid smoke.  Cook and stir until all sugar has dissolved and butter has melted.  DO NOT ALLOW TO COME TO A BOIL.  Let the marinade cool and pour in a clean glass jar.  It will keep in the refrigerator for about 1 month.  Allow marinade to come to room temperature and shake before opening.  Pour over steaks or steakburgers and marinate for 2-4 hours.

Nancy Vaziri
Frankfort, Il

“Tangy & Sweet” Ribeyes in a Pomegranate and Wine Marinade

Ingredients:
1/2 cup pomegranate juice
1/4 cup red wine
2 tablespoons granulated sugar
1 Vidalia onion (grated)
3 cloves of garlic (finely chopped)
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground cumin
4 (1/2 pound each) ribeye steaks
1 tablespoon canola oil
1 teaspoon kosher salt
1 teaspoon freshly grated black pepper
2 tablespoons chives (finely chopped)

Directions:
Combine pomegranate juice, red wine, granulated sugar, onion, garlic, cinnamon, cardamom, and cumin together in a large plastic bag.  Add the ribeye steaks.  Marinate for a minimum of 3 hours and preferrably overnight in the refrigerator.  To cook:  take marinated meat out of the refrigerator, reserve marinade.  Place ribeyes on double layers of paper towels and blot with an additional paper towel to dry out meat from the marinade.  Heat a grill pan on high.  With a pastry brush or clean paper towel baste hot grill pan with canola oil.  Season ribeyes with salt and pepper and place on grill.  Grill for 3-5 minutes per side.  Best cooked medium-rare.  To serve:  Place steak on plate, garnish with a sprinkling of chives.  Serves:4

Kelly Patrick
Aloha, OR

Garlic and Jalepeno Marinade

Ingredients:
1 tablespoon olive oil
2 tablespoons lime juice
3 medium cloves of garlic, minced
salt and pepper, to taste (about 1 tsp)
1/2 teaspoon basil
1/2 teaspoon rosemary
1 tablespoon jalapeno sauce
1 tablespoon red wine vinegar
4 10 oz Kansas City Ribeye Steaks

Directions:
Combine oil, lime juice, salt, pepper, basil, rosemary, vinegar, garlic and Jalapeno sauce.  Marinate Kansas City Ribeye steaks for 30 minutes or longer.  Remove from marinade.  Grill or broil until steak is at the doneness that you like (for medium rare, approximately 4 minutes on one side and 3 minutes on the other side, turning only once.)