Kelly Lannuzzo
Ft. Lauderdale, FL

Balsamic Steak Gravy with Portobello Mushrooms

Ingredients:
1/4 Cup balsamic vinegar
4 tablespoons olive oil
1 teaspoon dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon white sugar
1/8 teaspoon salt
6 Portabello Mushrooms, sliced thick
1 large clove of garlic, minced
3 tablespoons butter
2 tablespoons fresh basil, sliced
1 tablespoon fresh oregano, minced
1/4 cup water
1 tablespoon cornstarch
Fresh ground pepper to taste

Directions:
Prepare balsamic mixture first.  Pour vinegar, olive oil, dijon mustard, lemon juice, salt,
and sugar into a salad oil shaker and shake vigorously until well mixed.  Set aside.
On medium high heat, melt butter in a large non-stick frying pan.  When the butter is
melted, add the mushrooms and garlic.  Place the cover on the pan and saute for two minutes,
stirring occasionally.  Add the balsamic mixture, fresh basil and oregano to the pan.  Stir,
cover, and let it simmer for about a minute.  Mix the water with the cornstarch in a small
cup or bowl and stir until dissolved.  Add it to the pan, stir it into the mixture and turn
heat down to low.  Stir until the sauce thickens.  Cover and continue to simmer on low heat
for another 2 minutes or until the mushrooms are cooked to your liking.  Add freshly ground
pepper to taste.

Makes 4-5 servings.  I recommend serving over filet mignon, sliced flank steak, or new york
strip steak.

Devon Delaney
Princeton, NJ

Backyard Bistro Steak Sauce

Ingredients:
1/2 cup sherry vinegar
1/4 cup Dijon mustard
1 cup hot pepper jelly
2 tablespoon prepared horseradish, drained
1/2 cup chopped dried apricot
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons fresh tarragon, or 1 teaspoon dried tarragon
Salt and freshly ground black pepper to taste

Directions:
Place all ingredients in a saucepan over low heat.  Stir until a low simmer is
achieved and slight thickening begins.  Pour into a sauce container to cool.

Susan Adelman
Arlington Heights, IL

Ingredients:
1/3 cup worcestershire sauce
1/3 cup Franks or any brand red hot sauce
1 teaspoon of horseradish
1 tablespoon of ketchup
1 teaspoon of black pepper-finely ground
1/8 teaspoon of salt
4 Kansas City Strip Steaks

Directions:
Put all the ingredients into a plastic freezer bag. 
Gently stir all the ingredients together.  Add your steaks. 
Seal bag and lay inside the refrigerator overnight. 
Fire up your grill – Start on high temperature.  When the
grill is heated up, turn to medium.  Using your tongs-add
your steaks to the grill.  Remember to turn steaks only
once during the cooking time; do not pierce the meat at
any time.  Each steak should cook approx. 10-12 minutes
for a medium temperature.  Serve immediately.