New Items, Recipes & Specials

1/4 cup canola oil
1/2 teaspoon onion salt
1/4 cup root beer
1/2 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
2 tablespoons teriyaki sauce
1/2 teaspoon ground thyme
2 tablespoons steak sauce
1/2 teaspoon dried rosemary
1 teaspoon garlic salt
4 (6oz) boneless ribeye steaks

-Mix all of the ingredients, except the steaks, in a bowl
-Arrange the ribeye steaks in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Marinade in the fridge for 3-4 hours, flipping meat once halfway through.
-Preheat the grill to medium-high heat and lightly oil the grate
-Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade. Allow the steaks to come to room temperature.
-Cook the steaks until they are beginning to firm and are hot & slightly pink in the center, 5-7 minutes per side. A meat thermometer inserted into the center should read 140 degrees F for medium
Serves 4

1 pound ground beef chuck
1 egg
2 tablespoons grated onion
2 tablespoons chopped raisins
1/4 cup dry breadcrumbs
3 tablespoons cold water
1 teaspoons pepper
1 teaspoon curry powder

-Preheat grill to medium high heat
-Mix all ingredients well together
-Shape into cakes & rub each over with a little olive oil
-Grill turning regularly
Serves 4

1/4 cup soy sauce
1 clove garlic, minced or pressed
1/2 cup orange juice
2 dashed ground cloves
2 pounds boneless beef top sirloin steak

-Combine the first 4 ingredients
-Place the steak in a shallow pan & pour the sauce over the steak
-Cover & refrigerate 2-4 hours, turning once
-Preheat grill to medium high heat
-Drain the marinade from the steak
-Grill steak to desired doneness, turning only once
Makes 5-6 servings

1-1 1/2 pounds top sirloin steak
1 1/2 tablespoon olive oil
1/3 cup white wine vinegar
1/4 cup burgandy or sherry wine
1/8-1/4 cup worcestershire sauce
3 garlic cloves, minced
2 tablespoons orange or pineapple juice
2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon crushed rosemary
1/2 teaspoon oregano

-Place the steak in a large plastic resealable bag or glass pan
-In a small bowl, whisk together all of the remaining ingredients for the marinade & then pour this over the steak
-Seal/cover and place in the fridge for at least 6 hours, turning every few hours
-Remove the steak from the marinade & allow it to come to room temperature
-Preheat the grill to medium high heat
-Grill for about 5 minutes on each side, or until desired doneness is reached
-Allow the steak to ‘rest’ for 10 minutes before slicing
Serves 4

1/2 cup extra virgin olive oil
1/2 cup worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4-8oz New York Strip Steaks

-In a bowl mix together all of the ingredients, except the steaks, and then pour the mix into a large resealable bag.
-Place the steaks into the bag and gently shake to coat them with marinade
-Seal the bag and marinate the steaks in the fridge
-During the last 30 minutes, place the bag of marinade & steaks on the counter, to come to room temperature
-Preheat the grill for high heat
-Lighlty oil the grill grate
-Discard the unused marinade
-Place the steaks on the grill and cook for 7 minutes on each side or to desired doneness