Recipe(tried): Beef Marinades (5)

Mustard Bourbon Kebobs
Serving Size : 4

1 pound boneless pork -- cut in 3/4" cubes
4 tablespoons Dijon mustard
4 tablespoons brown sugar
2 tablespoons bourbon
2 tablespoons soy sauce

Combine all ingred. in a plastic bag and mix well. Refrigerate 6-24 hrs. Remove pork and thread onto skewers. Broil or grill about 4" from heat, turning occasionally, 8-10 min.

Ginger-Lime Marinade
Recipe By : Houston Chronicle

3 tablespoons fish sauce
3 tablespoons hoisin sauce
3 tablespoons hot chili sauce
3 tablespoons grated fresh ginger
6 tablespoons fresh lime juice -- (2 large limes)

In a small bowl, combine combine all ingred. Place chicken or seafood in single layer in nonmetal bowl or dish. Cover with marinade and refrigerate covered 1-2 hrs. for chicken, 1/2-1 hr. for fish, and 1/2 hr for shellfish such as shrimp or scallops. Makes enough for 1-1/2 lbs chicken.

Flank Steak in Mexican Marinade
Recipe By : Southern Living-5/98
Serving Size : 6

1 (6oz) can pineapple juice
1/2 cup reduced-sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon ground cumin
1 teaspoon garlic salt
1 (1-3/4 lb) flank steak

1. Combine first 5 ingred., stirring well; reserve 1/4 cup pineapple mixture, and chill.
2. Place steak in a large shallow dish or zip-top bag; pour remaining pinapple mixture over steak. Cover or seal, and chill 3-4 hrs., turning occasionally.
3. Remove steak from marinade, discard marinade.
4. Grill, covered with grill lid, over med-high heat (350-400 degrees) 15 min. or until a meat thermometer inserted in the thickest part registers 145 degrees (med-rare), turning occasionally and basting with reserved 1/4 cup pineapple mixture.
5. Slice steak; serve with tortills, tomato, lettuce, guacamole, shredded cheese, and sour cream.

Southwestern Sirloin
Recipe By : First for Women, 9/8/97
Serving Size : 6

1 (8oz)can tomato sauce
1 (4oz)can whole green chilies -- drained and pureed
1/4 cup brown sugar
2 tbl red wine vinegar
1 shallot -- minced
1 clove garlic -- minced
1 jalapeno -- seeded and minced
1 sirloin or top round steak -- (about 2-1/2 lbs)
1 bunch large scallions
1/2 tbl olive oil

In large plastic zip-top bag, combine first 7 ingred. Add steak; seal and turn to coat. Chill 3 hrs or overnight, turning occasionally. Heat grill to med.-high for direct heat or heat broiler. Place directly on grill or on rack set in broiler pan; cook, turning once, 20 min. for rare or until desired doneness, brushing with reserved marinade. Do not brush during the last 5 min. of cooking time. Meanwhile, brush scallions with oil. Place on grill or under broiler during last 5 min. of cooking time and cook, turning once, until tender. Season steak and scallions with salt and pepper to taste.

Spice Paste for Steak
Recipe By : Two Hot Tamales
Serving Size : 4

1 tablespoon cracked black pepper
1 tablespoon ground white pepper
1 tablespoon coarse salt
4 cloves garlic -- minced or pressed
1 1/2 teaspoons mustard seeds -- cracked in mortar
1 1/2 teaspoons dried Mex. oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried crushed red pepper
1/4 cup olive oil
4 (6 oz) beef tenderloin steaks

Combine all ingred. but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hr. up to overnight. Prepare barbrcue or preheat broiler. Grill or broil to desired doneness, about 4 min. per side for med-rare.