Marinated Steak Kabobs

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.
Prepare fire in grill. Grill kabobs 5 minutes on each side over coals
or until desired degree of doneness, brushing frequently with marinade.

Bourbon Steak

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Mix all ingredients together, place in ziplock bag and marinate
steak 4 hours or over night. Prepare grill for a hot fire. Grill
steak to desired doneness. This recipe is good with any cut
of steak you like.
Bourbon

Tangy Rib Eye Steaks

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, maple syrup, chopped
garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to
blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a
knife, (this prevents the steaks from curling when barbecuing). Place
steaks in a casserole dish and pour marinade over. Using a fork, punch
holes in steaks so that the marinade penetrates into the steaks. Turn
steaks over and repeat punching holes.
Cover with clear wrap or foil and let marinate in the refrigerator
for at least 1 hour or longer. You can also refrigerate and marinate
overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on
grill and sear one side for about 15 seconds. Turn steaks over and
cook for about 5 minutes, then turn over and cook for another 5
minutes for medium−rare, depending on thickness. Test for doneness by
cutting into the middle of the steak.
Tangy

Lipton Pepper Steak

1. 1 1/2 lbs round, chuck or sirloin steak.
2. 2 Tbsp oil
3. 1 Envelope Lipton Onion Soup Mix
4. 2 cups water
5. 1 medium green pepper, cut in strips
6. 1 1/2 Tbsp. corn starch
7. 1 pint tomatoes, optional
8. 1 Tsp. soy sauce, Optional

Cut meat in thin strips. Brown, turning often in oil. Stir in soup mix and water, and tomatoes and soy sauce. Simmer 30 minutes. Stir in pepper. Simmer 10 minutes or until meat is tender. Blend cornstarch in 1/2 cup cold water, and stir into skillet. Cook while string until thick. Serve with rice.