Darlya Oehler
Ingram, TX

Colibri Ranch’s Olde West Rub-Dusted Strip Steaks

Ingredients:
Marinade:
 1/4 cup Worchestershire Sauce
 1/2 Tablespoon oil
 2 Tablespoons red wine (Chianti)
 4 – 10-oz Kansas City Strip Steaks

Rub:
 2 Tablespoons Olde Thompson Pepper Blend peppercorns
 2 dried while chili petine peppers (pea-size peppers)
 1/2 Tablespoon sea salt
 1/4 teaspoon ground mustard
 1 teaspoon sugar
 1/4 teaspoon ground cumin
 1/2 Tablespoon garlic powder
 2 teaspoons dried lavender

 Oil for brushing on grill rack

Directions:
Prepare a direct medium-hot fire with mesquite charcoal.

In a large zip-top plastic bag, combine Worcestershire sauce, oil and wine.  Place steaks in bag, close and refrigerate for 20 minutes, turning bag halfway through.

While steaks marinate, prepare rub.  In a spice grinder (an unused coffee grinder is great), place all the rub ingredients (spices).  Pulse several times until the peppercorns and lavender are ground up.

Remove steaks from marinade and place on a large foil-lined cookie sheet.  Lightly dust both side of steaks with rub.  Allow steaks to rest with rub on for about 5 minutes.  Brush hot grill rack with oil.  Place steaks on center of rack and grill about 8 minutes each side for medium rare (or to desired doneness).

Yield: 1/3 cup of rub; steaks serve 4-6.  This rub is great for any type of meat to be grilled.

Gregg Clark
La Grange, KY

Beef Pepper Steak Rub

Ingredients:
1 teaspoon Szechwan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1 1/4 pounds of Kansas City Strips
1 teaspoon vegetable oil
Kosher salt
Scant 1 teaspoon finely grated ginger

Directions:
In a small heavy skillet, toast the peppercorns and allspice over moderate heat, shaking the pan occasionally, until fragrant, about 3 minutes.  Transfer to a blender or spice grinder and grind to a fine powder.  Strain the spices into a small bowl and return the coarse bits to the blender.  Blend again and strain.

Caitin Marquardt
Westerville, OH

Ingredients:
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon black pepper
2 teaspoons seasoned salt
2 teaspoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 cup finely chopped pistachios
4 sirloin steaks, cut into 8 cubes each
8 (10 inch) wooden skewers, soaked in water for 30 minutes
1 envelope Hollandaise sauce, prepared according to package directions

Directions:
Place first 6 ingredients in a ziplock bag and mix well.  Place 4 steak
cubes into bag and gently shake to cover.  Thread 4 steak cubes onto
each skewer; grill over medium heat for 8-10 minutes or until done. 
Remove from grill; quickly roll kabobs in pistachios.  Drizzle with
Hollandiase sauce on plate before searving.