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MARINADES, RUBS & SAUCES Mango Chutney Makes 1 cup, enough for 4 steaks 1 cup cider vinegar ¼ cup lime juice 2 tbsp. honey 2 cups mango, peeled and sliced ¼ cup currants ¼ cup raisins ¼ cup red onion, minced ½ cup green bell pepper, seeded, quarter inch diced ¼ cup almonds, slivered 2 tsp. ginger, peeled and minced 2 tsp. mustard seeds, crushed 2 jalapeno peppers, minced Combine all ingredients and bring to a boil. Reduce to simmer, and cook for 30 minutes. Drain off liquid and reduce that liquid by half. Return liquid to chutney and stir to combine. Cool before serving. rosemary balsamic marinade Makes 1 cup, enough for 6-8 steaks ½ cup balsamic vinegar 2 tbsp. extra virgin olive oil 6 garlic cloves, coarsely chopped ½ tsp. freshly ground pepper 6 rosemary sprigs, coarsely chopped coarse salt Whisk together vinegar, oil, garlic and pepper. Scatter half the rosemary in a shallow non-reactive dish and arrange meat on top. Cover with marinade, rubbing gently into the meat. Sprinkle with remaining rosemary. Cover and refrigerate for a minimum of 2 hours. Before cooking, remove meat from refrigerator and let come to room temperature. Season with salt and pepper and cook as desired. hearty marinade Makes 3 cups, enough for 8 steaks ½ cup whiskey 1½ cups stout beer ½ cup peanut oil 3 tbsp. Worcestershire sauce 1 tbsp. hot sauce 3 tbsp. honey 1 tsp. fresh cracked white pepper 2 garlic cloves, chopped coarse salt 1 tbsp. cinnamon In a medium saucepan, mix the stout beer, whiskey and peanut oil. Add the Worcestershire and hot sauce. Bring to a slow boil. Add the honey and grind in the white pepper, garlic, salt and cinnamon. Mix well. Turn off heat and allow to cool to room temperature. Use immediately. Refrigerate in a tightly sealed container for up to 1 week. Marinate steaks for at least 2 hours before grilling. Discard marinade after use. This works great on Kansas City strip steaks or filet mignon. mustard marinade Makes 1 cup, enough for 6 - 8 steaks 1 /3 cup olive oil ¼ cup red wine vinegar ¼ cup dry red wine 2 garlic cloves, minced 1 tsp. dried basil 2 tbsp. Dijon mustard 1 tbsp. ketchup Combine all ingredients in a shallow bowl. Add steak so marinade covers the meat. Marinate 1 hour or refrigerate overnight. 8 www.kansascitysteaks.com
MARINADES, RUBS & SAUCES GREEK RUB Makes enough for a 5 lb roast ½ cup salt 2 tbsp. freshly cracked black pepper 2 tbsp. garlic powder 2 tbsp. dried greek oregano 1 tbsp. dried rosemary Combine all ingredients until thoroughly blended. Spread on beef before cooking. THREE PEPPER RUB Makes 2 cups ½ cup Hungarian sweet paprika ½ cup black pepper, coarsely ground ½ cup pink peppercorns 2 tbsp. cayenne pepper 3 tbsp. brown sugar ½ cup Kosher salt 1 tbsp. ground cumin Coarsely grind pink peppercorns in a spice grinder. Combine all ingredients and blend until well combined. Store in an airtight container, away from heat and light. Rub will stay fresh for about 6 months. KANSAS CITY RUB Makes 1½ cups ½ cup sugar ¼ cup paprika ¼ cup Kosher salt 2 tbsp. celery salt 1½ tbsp. onion powder 1½ tbsp. chili powder 1 tsp. ground cumin 1 tbsp. black pepper 1 tsp. dry mustard ¼ tsp. cayenne Combine all ingredients and blend until thoroughly incorporated. Store in an airtight container and keep away from light and heat. red wine & wild mushroom sauce Makes 2 cups 4 cups red wine 1 thyme sprig 5 peppercorns 1 bay leaf ½ cup dried wild mushrooms* Kosher salt to taste Soak dried mushrooms in 1 cup of hot water for 15 minutes. Add hot water, mushrooms, red wine, thyme, bay leaf and peppercorns to a sauce pan and place over medium heat. Reduce by half. Strain out mushrooms, herbs and spices and discard. Serve sauce with your choice of beef. Refrigerate leftover sauce. *For a stronger mushroom flavor, you can use more dried mushrooms but you will have to increase the amount of hot water used to initially soak them. mascarpone garlic cream sauce Makes 2 cups, enough for 6 steaks 1 bulb garlic 2 tsp. olive oil salt and pepper to taste 8 oz. mascarpone cheese 3 tsp. Kansas City Steak Company Original Steak Seasoning 6 cloves roasted garlic, crushed Preheat oven to 400ºF. Cut top off of garlic bulb. Place in a sheet of foil, drizzle olive oil over garlic, salt and pepper lightly. Wrap foil tightly around garlic and roast for 1 hour or until soft and golden brown. This may be done up to 2 days in advance. Right before steaks are ready, melt mascarpone cheese over low heat in a heavy saucepan. Remove from heat and add crushed garlic and seasoning. Blend well. Serve over steak of your choice. Delicious on filets or top sirloin. FOR CUSTOMER SERVICE, CALL 1.800.524.1844 9
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