Adria Buzek
Akron, OH

Ingredients:
2 TBSP lemon juice
2 TBSP soy sauce
1 TBSP olive oil
1 Tsp fresh ginger, grated
1 clove garlic chopped
1 Tsp fresh ground black pepper

Directions:
With all ingredients together until
blended.  Cover up to 1 lb of meat with
marinade in an airtight container and
refrigerate overnight.  When your grill
is ready, remove the steaks from the marinade
container, toss on the grill and cook them
to your desired temperature.

Danalin Peterson
Merrill, WI

Ingredients:
1/2 cup sweet soy sauce
1/2 cup regular soy sauce
1/4 cup 2 berry semi-sweet wine
4-5 chopped roasted garlic cloves
2 tbsp finely chopped chives
1/2 tsp shaved ginger root
cracked pepper, sea salt

Directions:
Mix all together in bowl, pour over meat
and baste the steaks with this when on the
grill or other cooking.

John Pollette
Dunnellon, FL

Ingredients:
1/8 teaspoon paprika
1/8 teaspoon oregano
1/8 teaspoon mexican chili powder
1/4 teaspoon onion powder
1/4 teaspoon brown sugar
1/8 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon fresh groud black pepper
dash of ground coriander
dash of ground ginger
1/8 cup of soy sauce
1/8 cut teryaki sauce
2 tablespoons of bourbon
1 tablespoon of bacon drippings – (you can substitute a good olive oil)
couple dashes of tobasco

Directions:
Mix all the dry ingredients together in a mixing bowl.  Add the liquids
and stir to incorporate.  Take a one gallon size resealable plastic bag
and add the mixture.  Then add 2 steaks and remove all possible air within
the bag without spilling any of the marinade.  Be sure that both steaks
are coated extremely well and place in a shallow pan in the fridge. 
Marinate from 4 to 12 hours.  Depending on your preference of the intensity
of flavors.  Then cook to desired doneness.