Ingredients
2 cups peeled cored and chopped fresh pineapple
11 ounce can mandarin orange sections drained
1/2 cup chopped red or green sweet pepper
1/3 cup picante sauce
12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
1/2 teaspoon chili powder
1 tablespoon olive oil
6 cups packaged torn mixed salad greens

Directions
1. For pineapple salsa in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.
2. Trim fat from steak the thinly slice across the grain.
3. Sprinkle with chili powder.
4. In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes then remove from skillet and repeating with remaining steak.
5. Arrange salad greens on plates the top with steak and salsa.

Ingredients
Sea salt to taste
1 tsp, cracked grd. black pepper
1/2 cup Italian dressing
1/2 cup red wine
(or your favorite marinade or rub)

Directions
1. Combine ingredients in a 1 gallon zipper bag.
2. Place steak in the marinade and let stand refrigerated for at least 3 hours.
3. To grill place the meat directly over medium coals. Grill 7 minutes per side. Slice across the grain and serve.

Ingredients
3-4 tablespoons oil
1 teaspoon seasoning salt or white salt
1 teaspoon fresh ground black pepper
2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
2 medium onion, chopped
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)
1 1/2 cups water (can use beef broth)
1 1/2 cups tomato sauce
5-6 tablespoons lemon juice
6 tablespoons ketchup
2-3 tablespoons brown sugar
1 tablespoon worcestershire sauce
1/2 teaspoon mustard powder

Directions
1. Heat oil in a large skillet or electric frying pan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
2. Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
3. Brown both sides of the steask in hot oil then remove to a plate.
4. Add in onion; saute for about 3 minutes.
5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
6. Pour in the sauce over and around the meat.
7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
8. Season with more salt and pepper if needed.

Ingredients
1/2 cup olive oil
1/3 cup soy sauce
4 scallion, washed and cut in 1/2
2 cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 lbs inside skirt steak, cut into 3 equal pieces

Directions
1. Heat charcoal, preferably natural chunk, until gray ash appears.
2. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
3. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
4. Seal bag, removing as much air as possible.Allow steak to marinate for 1 hour in refrigerator.
5. Remove steak from bag and pat dry with paper towels.Using a blow dryer, blow charcoal clean of ash.
6. Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
7. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
8. Remove meat from foil, reserving foil and juices.Slice thinly across the grain of the meat.
9. Return to foil pouch and toss with juice.Serve with grilled peppers and onions, if desired.

Ingredients
4 (6 – 8 oz) Ostrich steaks
4 tbsp Vegetable oil
Sea Salt and Cracked black pepper
2 Banana Shallots (Finely diced)
1 tsp Garlic puree
1/4 Litre apricot brandy (reserve 1 tbsp)
1/3 Litre Demi glace sauce (Buy a carton, it’s easier…)
A little chicken stock
1 tbsp Mild Dijon mustard
2 tbsp Whole grain mustard
2 Large plum tomatoes (Skinned, Seeded and diced.)
2 tbsp Finely shredded parsley
25g Diced cold butter

Directions
1. Reduce the Brandy with the shallot and garlic by 4/5ths. Add the mustard and demi glace sauce to the Brandy syrup and bring to a gentle simmer, season lightly and keep warm.
2. Heat the oil until in a frying pan, season the Ostrich with cracked black pepper and a little sea salt and fry over a medium to high heat for 2 – 3 minutes, turn over and repeat. Set aside to rest.
3. Deglaze the frying pan with the reserved Brandy and stock and pour into the sauce.
4. Whisk the butter, piece by piece into the sauce to give richness and gloss. Plate the steaks and spoon the sauce over.

Ingredients
2 lbs. Tuna steak cut into six equal slices about 5 oz. each
Season salt to taste
Pepper to taste
Nutmeg to taste
Thyme to taste
Equal parts melted butter, lime juice and hot fish stock for basting.
Lime juice
Parsley
Lemon quarters

Directions
1. Season each of the six slices of tuna with seasoned salt, pepper, nutmeg and thyme. Place meat on shallow baking pan.
2. Sprinkle wit melted butter and broil on both sides until fish just begins to flake and is delicately brown, basting frequently with mixture that is equal parts of melted butter, lime juice and hot fish stock.
3. Serve at once with a side dish of melted butter flavored with a little lime juice and garnish with parsley and lemon quarters.

Ingredients
Pineapple (1 inch round)
Miso Paste (3/4 tsp) [can substitute salt to taste]
White Vinegar (1 tsp)
Balsamic Vinegar (1 tsp)
Arugula (1 bunch)
Red Bell Pepper (1 whole)
Hanger Steak (1 full cut – aprox 1.5 lbs.)
Salt (to taste)
Pepper (dash – to taste)
Cayenne pepper (dash – to taste)
Peprika (dash – to taste)
Garlic (3 cloves)
Olive Oil (1 tsp)
Butter (rubbing) [can sub olive oil - but the very small amount of butter adds a nice flavor]

Directions
1. Preheat the oven on high broil with a large cast iron skillet on the top-most rack.
2. Cut two half inch rounds from a fresh pineapple and cut into quarters (8 pieces).
3. Mince two of the pineapple pieces and place into a mortar.
4. Mince 3 cloves of garlic and add 2 to the mortar.
5. Add miso paste, olive oil, white vinegar, balsamic vinegar, pepper, cayenne pepper, peprika to the pineapple and garlic and mix well reducing to a juicy paste.
6. Sprinkle a fine grained sea salt into the bottom of the pan and add the hanger steak to the middle of the pan. (Note, be sure to take the pan from the oven and close the oven door between each step to reserve the heat.)
7. Broil the steak until very lightly browned (about 6 min but will depend on your oven).
8. Cube the red bell pepper into aprox one centimeter cubes.
9. Rub the steak with a thin glaze of butter and return to oven until browned (lightly browned well browned depending on how well done you would like the meat to be. Keep in mind though that hanger steak is a lean steak so it should be eaten fairly rare or it will become tough and chewy).
10. Apply the pineapple mixture evenly to the top of the steak and place the remaining pineapple slices around the outside of the pan and broil for 2 minutes.
11. Turn over the pineapple slices shifting them to exposed areas of the pan for maximum heat.
12. Set a burner to medium-high.
13. Add the cubed red bell pepper to the outside of the pan and return to the oven for a final 2 minutes (or until the pineapple topping begins to brown – don’t let it burn).
14. Remove the steak, pineapple and peppers from the pan and place on a serving dish.
15. Add a splash of water and remaining garlic to the pan and reduce (adding more water if necessary to prevent burning) until the garlic is cooked (clear).
16. When sauce is nearly reduced add a bunch of fresh arugula, remove from heat and stir. The heat from the pan should wilt the arugula.
17. Place arugula on the serving platter.
18. Finish steak, pineapple, peppers and arugula with a nice finishing salt and fresh ground pepper and serve.
19. (Note that depending on the power of your broiler the cooking times may need to be adjusted. The steak should be medium when done with a fair amount of pink inside.)

Ingredients
2 Tbl green peppercorns (poivre vert), rinsed, drained. Found in jars or cans and are preserved in a brine.
1 Tbl soft butter
1 tsp dijon style mustard
4-8 ounce fillets
1 Tbl peanut oil or butter
2 Tbl brandy
salt
1 shallot, chopped fine
1 tsp tomato paste
1/2 cup whipping cream
1/4 cup dry white wine

Directions
1. Crush all but 1 tsp of the green peppercorns. Mix to a paste with butter and mustard. Spread mixture over both sides of steaks. Cover and refridgerate for up to 2 hours. In a heavy 10-inch frying pan over moderately high heat saute steaks in oil or butter until well browned on both sides, about 3-4 minutes per side for rare to med-rare. Remove pan from heat. Sprinkle brandy over steaks and ignite it; baste with juices until flames go out. Remove steaks to warm platter, season with salt and tent with foil. Stir shallot, tomato paste, cream and wine into same pan, scraping pan drippings into sauce. Add remaining whole peppercorns. Boil rapidly, stirring frequently, until sauce is thickened. Pour sauce over steaks.

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