Trisha Yearwood’s Karri’s Steak Marinade & Zucchini Sauté

Karri’s Steak Marinade
1 cup ketchup
1/4 cup cider vinegar
3 cloves garlic, crushed
2 teaspoons onion powder
1/2 cup pineapple juice
1 teaspoon crushed red pepper
1 tablespoon natural mesquite flavor liquid smoke
1 tablespoon cumin
2 teaspoons dried oregano
Honey, to coat
2 rib eye steaks
Sea salt and pepper

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Whisk together the ketchup, cider vinegar, garlic, onion powder, pineapple juice, crushed red pepper, liquid smoke, cumin and oregano in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours, remove from marinade and pat dry. Season with salt and pepper and grill to desired doneness.

Yield: 2 cups marinade for 2 steaks
Prep Time: 5 minutes

Zucchini Saute
1 tablespoon olive oil
1/2 teaspoon minced garlic
3 large zucchini squash, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and sauté for 2 minutes, or until fragrant; don’t let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Yield: 6 to 8 servings
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Recipes courtesy of Trisha Yearwood.

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