Peppered-Marinated Beef Steaks and Key lime Pie
1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch
thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper
1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire
sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and
refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.
2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the
cracked black pepper.
3. Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to
desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. If
desired, garnish with fresh herbs. Serves 6.
Key Lime Pie
1 1/4 cup Graham cracker crumbs
2 tbls Sugar
1/3 cup Butter, melted
5 ea Large eggs yolks
1/2 cup Lime juice freshly squeezed
1/3 cup Sugar
1/8 tsp Salt
2 tb Lime peel coarsely grated
2 1/2 cup Heavy cream
1 ea Small lime,sliced,optional
Heat oven to 375 degrees.
In 9″ pie plate combine graham cracker crumbs and 2 tbsp. sugar; stir in butter until blended.
Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.
Cool completely on wire rack.
In top of double boiler using wire whisk, beat egg yolks, lime juice, sugar and salt until well blended.
Set over simmering water; cook about 5 minutes, stirring constantly until mixture is thick enough to coat back of metal spoon.
Remove from heat; stir in 1 tbsp. grated lime peel.
Refrigerate mixture about 45 minutes until cool.
Meanwhile, in large bowl with electric mixer at medium speed, beat cream until soft peaks form.
Set 1 cup whipped cream aside for garnish; fold cooled lime mixture into remaining cream.
Spoon filling into prepared crust; refrigerate at least 2 hours until set.
To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel. Garnish with lime slices, if desired.
Makes 8 servings.
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