Your Country Home & Family

Southwest Flank Steak with Salsa

2 tablespoons fajita seasoning
1/2 teaspoon dry mustard
1 teaspoon pepper
2 tablespoons olive oil
1 (1 1/2-pound) package flank steak (1/2-inch thick)
Salsa

COMBINE first 3 ingredients. Rub olive oil evenly over flank steak; sprinkle with seasoning blend. Cover and chill for at least 4 hours.
GRILL, covered with grill lid, over medium-high heat (350�° to 400�°) 7 to 8 minutes on each side or to desired degree of doneness.
CUT steak diagonally across grain into thin strips.
SERVE with salsa. Yield: 4 to 6 servings

Spicy Grilled steak

1 (2-inch-thick) beef sirloin steak (1 1/3 pounds)
1 tablespoon coarse ground pepper
2 teaspoons seasoned salt
1 teaspoon garlic powder
[BR] TRIM and discard any visible fat from the steak.
COMBINE pepper, seasoned salt and garlic powder; sprinkle on all sides of steak. Let stand 15 minutes.
COOK, without grill lid, over high heat (400�° to 500�°) 8 to 10 minutes on each side or until desired degree of doneness. Yield: 2 to 3 servings

Baked and Grilled Spareribs

1 /4 cup hickory smoke-flavored marinade
1 /2 cup dry sherry (or 1 /2-cup chicken broth)
2 tablespoons sugar
4 garlic cloves, minced
1 teaspoon grated fresh ginger
2 tablespoons pepper relish
2 tablespoons ketchup
1 /4 teaspoon hot sauce
3 pounds boneless country-style ribs
[BR] COMBINE first 8 ingredients in a 13- x 9-inch baking dish.
PLACE ribs in baking dish, turning to coat; cover and chill 8 hours or overnight, turning ribs occasionally. Let stand at room temperature for 30 minutes.
BAKE at 325�° for 1 hour. Remove ribs from marinade; reserve marinade for sauce.
COAT a grill rack with cooking spray, and place on grill. Arrange ribs on the rack.
COOK, without grill lid, over medium-high heat (350�° to 400�°) 5 minutes on each side or until browned.
BRING reserved marinade to boil in a saucepan over medium heat; boil 1 minute. Serve with ribs. Yield: 6 servings