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

From Victoria in Florida
Thai Firecracker Filets
Enough marinade for 4 Filets Mignon

2 T. each of the following:
Olive Oil
Thai Chili-Garlic Sauce

1 T. each of the following:
Fresh Lime Juice
Fresh Ginger
Fresh Garlic
Dried Basil
Tamari (Fermented Soy Sauce; may
 substitute plain Soy Sauce).

Mix all ingredients well; use to marinate
filets at room temperature for about
20 minutes before cooking.  Grill
or broil steaks to desired doneness.

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.