Peter Halferty
Corpus Christi, TX

Wild Strips

Ingredients:
6 Kansas City Steak Company 10 oz Strip Steaks
6 tablespoons butter
1 cup sliced red onion, cut into thin wedges
2 cups wild mushrooms, cleaned and sliced (Chanterelles, Hedgehogs, Morels, Shitake or Oyster Mushrooms)
3 tablespoons dijon mustard
1/3 cup basalmic vinegar
1/2 cup beef stock

Directions:
Grill steaks over a medium fire to desired doneness.  Season the steaks after cooking.

While steaks grill, melt half the butter in a large saute pan and saute the red onions
and mushrooms until they become limp.  Add the Dijon mustard and saute for another 30
seconds, stirring, then add the Basalmic vinegar, stir well and cook until almost evaporated.
Add the beef stock and cook 1 minute, stir well.  Remove pan from the heat and swirl in
remaining butter into the sauce.  Add salt/pepper to taste.  Spoon sauce on warm plates
and place the steaks on top.

David Holtzman
San Antonio, TX

Texas Style Chimichurri Sauce

Ingredients:
3 cups cilantro leaves, chopped
2 cups parsley leaves, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoons lime juice
2 tablespoons orange juice
1/4 cup minced shallots
3 tablespoons minced jalapeno
Salt and pepper to taste

Directions:
Combine all ingredients in a bowl and allow to marinate
for at least 1 hour before using.  This is fabulous on
any steak.  It’s nice fresh flavor and light acidity
accentuates rich grilled meat.  It can also be a great marinade.

Gary Stefan
Tempe, AZ
Serves 6

Triple Garlic Steak Sauce

Ingredients:
6 heads/bulbs garlic
6 Tbsp extra virgin olive oil
2 tsp kosher salt
1 tsp fresh ground pepper
1/2 tsp dried tarragon
1 yellow onion, chopped
6 Roma Tomatoes, chopped and reserve juices
3 bay leaves
1/4 cup basil, chopped
1 tsp garlic powder
3 Tbsp molasses
1 cup dry sherry

Directions:
To roast the garlic, slice the tops (about 1/4; to 1/2 inch) off
the 5 garlic heads placing into a 6 x 9 roasting dish (cut/top side up)
covering the cut sides with the 5 Tbsp of the olive oil, 1 tsp salt, 1
tsp pepper and tarragon.  Tightly cover the roasting dish with a lid or
serveral layers of tinfoil to fully seal the edges.  Place into a
preheated 450 degree oven for 30 minutes.  When roasting is complete,
remove and set aside to cool.  Into a bowl carefully squeeze all the
garlic (from each of the heads discarding empty skins).  Reserve the
garlic infused olive oil in the baking dish.

Into a large med-high preheated skillet add 1 Tbsp olive oil, onion
and 1 tsp salt stirring for 5 minutes.  Add in tomatoes (and their juices),
bay leaves and 6 cloves of chopped garlic; continue cooking for 5-10 minutes
stirring occasionally. Stir in basil, garlic powder, molasses and sherry and
once simmering lower heat to med-low, cooking uncovered for 15 minutes to reduce
and then discard the 3 bay leaves.

Place the reduced tomato onion mixture into a blender or food processor adding
in the roasted garlic. While blending drizzle in the reserved infused olive oil
and blend until smooth. Remove sauce to a serving container and refrigerator,
or enjoy immediately over steaks, steakburgers or as an added kick to your ground
beef preparations.