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.

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.

Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.

4 lbs porterhouse black angus steaks
salt
1/2 cup olive oil
2 tbsps butter
1 clove garlic, crushed
juice of 1/2 lemon
1/2 cup tomato paste
1/2 cup Worcestershire sauce
freshly ground pepper

Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke.Serves six.  

Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.

• 4 lbs porterhouse black angus steaks
• salt
• 1/2 cup olive oil
• 2 tbsps butter
• 1 clove garlic, crushed
• juice of 1/2 lemon
• 1/2 cup tomato paste
• 1/2 cup Worcestershire sauce
• freshly ground pepper

Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke. Serves six.

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.