Suzy Moore
Milwaukie, OR

Ingredients:
1/4 c. olive oil
1/4 c. balsamic vinegar
1-2 cloves garlic (minced)
1 t. prempared horseradish
1 T. shallots
1 T. fresh basil
1/2 t fresh ground pepper
1 T. truffle oil

Directions:
Combine all ingredients in glass or
plastic container.  Add steaks and
marinade 24 hours.  Sear steaks on hot
grill then turn fire down to cool on
low heat.  Spoon marinade over steaks
as they cook.

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