Applebee's Honey Pepper Sirloin

Popular restaurant recipes are sometimes not that complicated :-)

Applebee's recently introduced their honey pepper grill which features a delicious sauce flavored with pure honey and the spice of cracked black pepper.  After trying their honey pepper sirloin, I knew these wonderful flavors could be recreated at home.  You will find the secret recipe for this tasty dish below.

If you like this honey pepper sauce, then you should also try it out on grilled chicken and salmon.  Never be afraid to experiment as sometimes, you might just discover that a certain sauce that you had been religiously pouring over your chicken dish, actually tasted better on fish!

Whatever you do, enjoy.. :-)


Applebee's Honey Pepper Sirloin 

Applebee's Honey Pepper Sirloin

(2) 7 ounce sirloin steaks 
salt & black pepper, to taste
vegetable oil

Honey Pepper Sauce:

1 Cup Teriayki Sauce
1 Cup Water
1/2 Cup Honey
1/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar
2 Dashes Tabasco Sauce
1 Pinch Cajun Seasoning
1 tablespoon Black Pepper

To make the honey-pepper sauce, combine all but honey and pepper in saucepan and heat to a light boil. Stir in honey and mix well. Add pepper and 
remove from heat. Thicken slightly (till just lightly
coats a spoon) using slurry (cornstarch & water).

Pre heat the grill.

Rub the sirloin with vegetable oil, then season with 
salt and pepper.

Grill the sirloin for 2 to 4 minutes per side or until done.

Serve sirloin with some honey pepper sauce poured over it. 

Serves 2

Grilled Santa Fe Beef Roast

My favorite thing about camping is grilling over an open flame.  Of course there will be hamburgers and hot dogs, but just because I'm not in my kitchen doesn't mean I can't enjoy some delicious gourmet meals.  

Here is a secret recipe for a wonderful grilled Sante Fe beef roast. 

Grilled Santa Fe Beef Roast

3 lb beef round roast
2 Tbs wine, red, dry
2 Tbs vinegar, red wine; or balsamic vinegar
1 Tbs onion flakes
1 Tbs Worcestershire sauce
1 Tbs chili powder
1 tsp oregano
1 Tbs crushed red pepper
1 Tbs horseradish
3 Tbs chili sauce
1/2 tsp salt
3 Tbs all-purpose flour

Combine wine, vinegar, onion, Worcestershire, chili powder,
marjoram, and pepper seasoning in large plastic food-storage bag.
Add beef; push out air; and seal. Marinate refrigerated for at
least 4 hours or overnight, turning bag frequently to distribute
marinade.

To grill, remove roast, and wrap tightly in foil, reserving
marinade liquids. Grill covered for 2 hours.

Prepare basting glaze by adding chili sauce, horseradish, and salt
to marinade liquids. Uncover roast and baste with glaze and grill
for another hour with roast directly on grill rack.

When meat is done, allow resting for 20 minutes then carve onto
serving plates. Meanwhile, prepare the gravy sauce by whisking
flour into 1/3 cup water and put into saucepan. Add any unused
marinade glaze liquids. Simmer, stirring until thickened, about 3
minutes,

Spoon gravy over slices and serve.

Serves 8

Quick 'N' Easy Beef Quesadillas

6 oz thinly sliced roast beef
1 small onion, peeled and thinly sliced
1/4 cup chopped green bell pepper
1/2 cup Salsa, divided
3/4 cup shredded colby-jack cheese
4 (7-in.) flour tortillas

1. Place onion and green pepper in a small microwave-safe bowl.  Cover, venting one corner, and microwave on high for 3 to 4minutes. Stir in 3 tablespoons of the salsa; set aside.

2. Divide cheese evenly among the tortillas. Arrange beef over
cheeses and top with vegetable mixture. Fold tortillas over to
close.

3. Heat a medium nonstick skillet over medium heat for 5 minutes.
Heat two quesadillas in pan about 2 minutes, turning once, to melt
cheese and warm filling. Repeat with remaining quesadillas. Serve
with remaining salsa.

Servings: 4

Beef & Guiness Stew

One of my favorite Irish dishes is beef and Guinness stew. This
hearty stew is made with lean boneless beef that's cooked with
carrots and flavored with Guiness beer. Simmering it for about 2 hours
makes the meat and vegetables fork tender and absolutely delicious.

2 lbs. lean stewing beef

3 tablespoons oil
2 tablespoons flour salt
Freshly ground pepper
Pinch of Cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato puree
1 1/4 cups Guiness stout
2 cups carrots, cut into chunks
A sprig of thyme

Trim the meat of any fat or gristle, cut into 2 inch cubes and toss in a bowl with 1 tablespoon of oil. Season the flour with salt,pepper and cayenne. Toss the meat in this mixture.

Heat the remaining oil in a wide frying plan over high heat. Brown
the meat on all sides. Lower the heat, add onions, crushed garlic
and tomato puree to the pan. Cover and cook for about 5 minutes.

Transfer the contents of the pan to a casserole and pour some of
the Guiness into the pan, bring to a boil and stir with a wooden
spoon to dissolve the caramelized meat juices in the pan. Pour this
onto the meat, add the remaining Guiness, carrots and thyme. Stir,
taste and add salt, if necessary.

Cover the casserole and simmer very gently until the meat is tender
- 2 to 3 hours (or place in a 300 degrees F oven for 2 to 3 hours).
Taste and correct seasonings.

Scatter with lots of chopped parsley and serve with plain boiled
potatoes or Colcannon.

Serves 4 to 6