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Marinade: Spicy Steak Pt II
Here's a great recipe for that next time you're grilling outside.
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Prep Time
5 min
Prep Time
5 min
  1. 2 teaspoon Caribbean Heat Pepper sauce
  2. 1/2 red onion, thinly sliced
  3. 1 (10 ounce) can canned mushroom slices
  4. 1/2 cup brown sugar, packed
  5. 4 -6 garlic cloves, minced
  6. 2 tablespoons ketchup
  7. 1/4 teaspoon salt
  8. 1/2 teaspoon ground black pepper
  9. 1 tablespoon crushed red pepper flakes
  10. 1/4 cup Worcestershire sauce
  11. 1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
  12. 1 tablespoon horseradish
  1. Combine all ingredients (if not using right away, be sure to chill).
  2. Note: You can adjust many of the ingredients to taste, i.e. more or less garlic (always more for me), more or less pepper sauce, onion etc.
  3. I like to mix the marinade in a large plastic freezer bag and then I add 4 boneless NY Strips (the bag method works best with boneless steaks).
  4. I let the steaks marinade (the longer the better) turning the bag over several times.
  5. And to me, steaks should never be cooked more than medium, I personally am a rare to mid-rare person but for best flavor they should never be cooked more than medium.
  6. Lastly, once I remove the steaks I simmer the remaining marinade and serve it separately as a steak sauce.
Caribbean Hot Sauce http://caribbeanhotsauce.com/
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