recipes

In a medium mixing bowl, combine the coarsely-grated brie cheese, applesauce, ketchup, brown sugar, lemon juice, ground ginger, turmeric, Cajun seasoning, black pepper, and sea salt.

Transfer the mixture to a saucepan and bring it to a boil over medium heat.

Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.

Remove the saucepan from the heat and let the glaze cool to room temperature.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the cooled glaze over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess glaze.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the vegetable oil, soy sauce, white wine vinegar, lemon juice, Worcestershire sauce, dried lavender, dried basil, ground cardamom, red pepper flakes, black pepper, and sea salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the barbecue sauce, steak sauce, Worcestershire sauce, mustard, red wine vinegar, soy sauce, hot chili powder, red pepper flakes, dried marjoram, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the buffalo wing sauce, honey, crushed garlic, onion salt, ground sumac, lime juice, grated Parmesan cheese, and black pepper until well combined.

Place the buffalo steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the minced garlic, grated onion, orange juice, lime juice, ground cumin, hot curry powder, turmeric, chicken bouillon, beef bouillon, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the steak sauce, soy sauce, Italian-style salad dressing, sesame seeds, ground savory, granulated onion, granulated garlic, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the soy sauce, raspberry juice, dry mustard, onion salt, garam masala, black pepper, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium mixing bowl, whisk together the olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, tandoori masala, dried thyme, lemon pepper, ground cardamom, and salt until well combined.

Place the beef steaks in a sealable plastic bag or shallow dish.

Pour the marinade over the steaks, ensuring they are evenly coated.

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade and discard any excess marinade.

Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.

Remove the steaks from the grill and let them rest for a few minutes before serving.

In a medium bowl, whisk together maple syrup, hickory-flavored barbecue sauce, whiskey, hot sauce, hot chili powder, dried oregano, Greek seasoning, black pepper, and salt until well combined.

Place the steaks in a shallow dish or resealable plastic bag.

Pour the marinade over the steaks, ensuring they are evenly coated.

Cover the dish or seal the bag, then refrigerate for at least 4 hours to allow the flavors to meld.

Preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade, allowing any excess marinade to drip off.

Grill the steaks for 4-6 minutes per side, or until they reach your desired level of doneness.

Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Once cooked, transfer the steaks to a serving platter and let them rest for a few minutes before serving to allow the juices to redistribute.

Serve the Whiskey Maple Glazed Steak Supreme with your favorite sides and enjoy the sweet, smoky, and spicy flavors!

In a medium bowl, whisk together soy sauce, olive oil, fresh lemon juice, Worcestershire sauce, coriander powder, Hungarian sweet paprika, ground coffee beans, paprika, barbecue seasoning, and mesquite seasoning mix until well combined.

Place the steaks in a shallow dish or resealable plastic bag.

Pour the marinade over the steaks, ensuring they are evenly coated.

Cover the dish or seal the bag, then refrigerate for at least 4 hours to allow the flavors to meld.

Preheat your grill or grill pan to medium-high heat.

Remove the steaks from the marinade, allowing any excess marinade to drip off.

Grill the steaks for 4-6 minutes per side, or until they reach your desired level of doneness.

Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Once cooked, transfer the steaks to a serving platter and let them rest for a few minutes before serving to allow the juices to redistribute.

Serve the Fiesta Fire Steak Fiesta with your favorite Mexican-inspired sides and enjoy the spicy, flavorful goodness!