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DIANE’S DELIGHTS: Tips for awesome steaks

I recently tried a recipe on the grill for sirloin steak that could become a favorite way to sear up a sizzling steak on the Weber. I first covered the steaks with Scottish Ale and soaked the steaks for a couple of hours. 

Before grilling the steaks, I made a rub of brown sugar mixed with seasonings and drained the meat before rubbing the mixture on the steak. I then let the rub sit for about an hour while the coals were getting hot. The grilled steaks were so tender and just burst with flavor. They were awesome.

Steak Rub

1 c. Scottish Ale

2 pounds steak

4 tsp. brown sugar

1 tsp. Season Salt

3/4 tsp. garlic pepper or coarse ground black pepper

1/2 tsp. MSG

1/2 tsp. garlic powder

Cover the steaks with the Scottish Ale and let soak for a couple of hours.  Drain steaks and combine the remaining ingredients and rub on the steak. Let steaks sit for about an hour before grilling. Grill to your likeness.

A Different Steak Sauce

2/3 c. sour cream

1/4 c. mayonnaise

3 tsp. creamed horseradish sauce

3/4 tsp. sugar

1/4 tsp. dill weed

Blend all together and serve with any beef dish. I like to make the sauce the night before to blend flavors. Serve on the side of your steak.

BLT Pasta Salad

Serving Size: 10

8 oz. shell or macaroni pasta, uncooked

2 c. tomatoes, chopped

1/2 pound crisp crumbled bacon

1 large head romaine lettuce

1/2 c. mayonnaise

1/3 c. sour cream

1 T. dijon mustard

1 tsp. sugar

2 tsp. cider vinegar

1/2 tsp. salt

1/2 tsp. pepper

Combine pasta (cooked), tomatoes, bacon and lettuce. Toss lightly. Then mix all other ingredients together and chill. Just before serving, add dressing to lettuce mixture and serve immediately.

GARY’S TIP: To make large ice cubes that will last longer use muffin tins as ice cube trays.

FOOD FOR THOUGHT: Hard work is like the yeast that raises the dough.