What makes this a sweet and spicy steak sauce is the combination of brown sugar and several strong spices.

• 1 cup catsup
• 3 tbsps brown sugar
• 1/2 cup onion, finely chopped
• 6 large cloves garlic, finely chopped
• 1/4 cup water
• 1/4 cup Worcestershire sauce
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup white wine
• 2 tbsps soy sauce
• 1 tsp dry mustard
• 1 large whole shallot, chopped
• 1 small onion, chopped fine
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 4 whole anchovies (canned in oil)

Place all ingredients in blender container and process until smooth. Simmer in saucepan 20 minutes and cool. Store sweet and spicy steak sauce in the
refrigerator until ready to use.

Mix together in a bowl with a cover

• 1/2 cup dry white wine
• 1/2 cup olive oil (or vegetable oil)
• 2 tbsps lemon juice
• 1 tsp salt
• 1 large onion, grated
• 1 tsp freshly ground pepper

Add steak, cover bowl and refigerate for several hours or overnight stirring occasionally. Then broil or grill to desired tenderness. Some of the left over steak marinade may be used to baste the steak while broiling.

Barbecue Sauce #1

• 1 cup catsup
• 1/2 cup vinegar
• 1/2 cup water
• 1/2 cup butter
• 2 tbsps Worcestershire sauce
• 2 tsps salt

Combine all ingredients and simmer 10 minutes. Yields about 2 1/2 cups

Barbecue Sauce #2

• 1 cup catsup
• 1 cup dry red wine
• 1/4 cup vinegar
• 1/2 cup water
• 2 tbsps Worcestershire sauce
• 1/2 tsp salt
• 2 tbsps brown sugar
• 1 tsp dry mustard
• 1 tsp chili powder
• dash Tabasco sauce
• 1 onion, grated

Combine all ingredients and simmer 10 minutes. Yields about 3 cups

These steak sauces may also be used to barbecue chicken.

Marinade
Mix together:
1/2 cup dry white wine
1/2 cup olive oil (or vegetable oil)
2 tbsps lemon juice
1 tsp salt
1 large onion, grated
1 tsp freshly ground pepper

This flank steak recipe calls for 2 pounds of 1 inch thick flank steak. Place the steak in a receptacle just large enough to contain it. Pour on the marinade so that it completely covers it. Close the receptacle and place it in the refrigerator usually overnight. Stir from time to time. Remove the steak saving some of the marinade for
basting if desired. Grill 5-7 minutes each side for rare, or 7-10 minutes for medium.The marinade in this flank steak recipe will not only add flavor but tenderize the meat as well.

There are many steak marinade recipes. They are usually a combination of an acid, such as vinegar or lemon juice, an oil, olive or vegetable, and herbs and spices. Here is one of my favorite steak marinade recipes that is very flavorful and spicy.

Mix together in a bowl with a cover:

• 1/2 cup dry red wine
• 1/2 cup oil
• 2 tbsps tarragon vinegar
• 1 bay leaf
• 1 onion, sliced fine
• 1 carrot, sliced fine
• 1 whole clove
• 1 clove garlic, crushed
• About 20 peppercorns, crushed
• 4 sprigs parsley

Add steak, cover bowl, and refrigerate several hours or overnight, stirring occasionally. Broil or grill steak to desired tenderness. I hope this becomes one of your favorite steak marinade recipes too.