V. Whittier
Chelmsford, MA

Blackened Steaks with Carmelized Onion Sauce

Ingredients: Sauce
1 large onion, chopped
2 T olive oil
2 T lemon juice
2 T worcestershire sauce
2 tsp dijon mustard
4 T chopped parsley

Blackened Seasoning:
1 T paprika
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano

Steak:
1 T olive oil
4 Kansas City Strip Steaks (2 inches thick)

Directions:
In a saute pan, add 1 T of olive oil and the sliced onions.  Saute the onions until
brown and carmelized.  Add the lemon juice, worcestershire sauce, and dijon mustard. 
Keep warm until steaks are ready.  Stir in the chopped parsley at the last minute. 

Mix together blackened seasoning and rub the steaks with the mixture.  Lightly brush
the steaks with olive oil.

Preheat grill or grill pan.  Place steak over direct high heat and sear for 1 to 2
minutes.  Lift the steak and turn 90 degrees and sear for 2 more minutes.  Flip and
sear the reverse side for 1 to 2 minutes, and then turn 90 degrees and sear for 2
minutes more.  Continue to cook over indirect medium heat until steaks have reached
desired doneness(remove at 13-145 degrees for medium rare).

Serve steaks with the onion sauce. Serves 4-6

From Cheryl of North Carolina
Orange Ancho Chile Sauce
Makes 6 Servings

2 C. Orange Juice
1 C. Orange Sections, chopped; white membrane
   removed (about 1 large or 2 medium oranges)
2 T. Butter
2 T. Chopped Shallots (about 1 – 2 shallots)
1 T. Cornstarch
2 tsp. Ancho Chili Powder
1 tsp. Grated Orange Zest
½ tsp. Ground Cumin
½ tsp. Kosher Salt (or other coarse salt)

In a medium saucepan, melt the butter over medium
heat and add shallots; sauté shallots until softened.
Whisk cornstarch into the orange juice, then pour into
the saucepan with the butter and onions.  Simmer,
stirring occasionally for 5 minutes (mixture will begin
to thicken).  Add the remaining ingredients to pan,
stir to combine well.  Continue to cook and stir over
medium heat for 10 minutes.  Mixture will be thickened
and syrup-y.  Serve warm with grilled steaks.

From Michael in New Mexico
Cranberry Teriyaki Steak Sauce
Makes about 1 Cup

2/3 C. Diced White Onion
½ C. White Wine
½ C. Brown Sugar
½ C. Chopped Dried Cranberries
¼ C. Teriyaki Sauce
¼ C. Soy Sauce
1 tsp. Minced Garlic
¼ tsp. Cayenne Pepper

In a medium saucepan, stir together all ingredients
except cranberries, and heat over medium-high
heat.  Stir occasionally until mixture begins to
boil; reduce heat to low and simmer for 5 minutes.
Add cranberries; cook and stir over low heat for
15 minutes.  Remove from heat and keep warm
until ready to serve.