PRIZE TESTED RECIPES* $200 WINNER
Joyce Stanek, R
eynoldsburg
,
oh
WEEKNIGHT STEAK DISHES CATEGORY, SEPTEMBER 2009
PEACH-HORSERADISH SAUCED RIBEYES
2
beef ribeye steaks, cut 1 inch
thick (about 1V2 lb. total)
1
Tbsp. olive oil
1
Tbsp. steak seasoning
V3
cup peach preserves
2
Tbsp. prepared horseradish
2
Tbsp. bottled plum sauce
Grilled peaches (optional)*
1.
T rim fat from steaks. B rush steaks w ith oil;
sprinkle w ith steak seasoning. For charcoal grill,
grill steaks on rack o f uncovered grill directly
over m edium coals for 10 to 12 m inutes for
m edium -rare (145°F) o r 12 to 15 m inutes for
m edium (160°F), tu rn in g once halfw ay through.
Rem ove from grill. (For gas grill, p reh eat grill.
Reduce h eat to m edium . Place steaks on rack
over heat. Cover; grill as above.)
2.
M eanw hile, for P each -H o rserad ish Sauce, in
sm all bow l stir to g eth er preserves, horseradish,
and plum sauce. Slice steaks. Serve w ith sauce
and
grilled peaches,
makes
4
servings
.
♦ TO GRILL PEACHES,
halve and pit peaches. Grill
on rack o f uncovered grill directly over m edium
coals for 8 to 10 m inutes o r until ten d er and
lightly brow ned, tu rn in g once.
Grand Prize
The best recipe of the year will be awarded a suite
of appliances, worth up to $io,ooo, from Frigidaire. See
p a g e 2 2 0
for details.
photos BLAINE MOATS food styling GREG LUNA
