Tart And Tangy Steak Recipes

SWEET-AND-SPICY STEAK

Steps:

• Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
• Whisk all of the ingredients in a bowl.
• Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

TANGY STEAK SAUCE

Steps:

• Mix 2 teaspoons lemon zest, 1/4 cup molasses and 1/8 teaspoon cayenne with 1 cup steak sauce.

TART AND TANGY CRANBERRY BARS

Steps:

• Place pecans and dates in a food processor and pulse until coarsely ground.
• Pulse in oil and salt until mixture begins to form a ball.
• Press crust into an 8x8 inch greased baking dish.
• Bake at 350° for 8-12 minutes until lightly browned.
• To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove.
• Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
• Add remaining 2 cups cranberries and cook covered for 5 more minutes.
• Remove mixture from heat and allow to cool for 10 minutes.
• Pour mixture over pecan crust.
• Allow bars to set for 60-90 minutes.
• Serve.

TART AND TANGY STEAK

Steps:

• In a large resealable plastic bag combine mustard, steak sauce, garlic, lemon juice and parsley. Massage the bag to combine the ingredients.
• Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
• Preheat grill to medium-high heat
• Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook 4-5 minutes per side for medium-rare.
• Remove steaks and cover with foil. Let rest for 5 minutes before serving to allow the juices to redistribute.
• Guidelines if using a meat thermometer: Rare 120 to 125° F - center will be bright red and pinkish toward the exterior. Medium Rare 130 to 135° F - center will be very pink and slightly brown toward the exterior. Medium 140 to 145° F - center will be light pink and the outer portion will be brown. Medium Well 150 to 155° F - no pink anywhere. Well Done 160° F and above.