Melinda's is the original habanero pepper sauce and is world renowned for its exceptional balance of heat and flavor. Melinda's Steak Sauce offers a rich, full-bodied flavor that upholds the Melinda's tradition. For a great marinade try it with some olive oil, apple cider vinegar, lemon and fresh minced herbs. It's great on top of cream cheese. Grill with it and baste with it. Mix it with Melinda's Amarillo Mustard for a great basting sauce. It is a must for steaks, burgers, and seafood.

5 FL OZ. (148 ML)

Recipes:
Jerk Marinade
Grilled Pecan Lamb Chops
All-American Hamburgers
Flank Steak BBQ Grill

Ingredients:
Habanero peppers, acetic acid, citric acid, starch, sugar, soy sauce, bananas, caramel color, onions, cloves, molasses, cumin, black pepper, salt, tamarind pulp, vinegar, garlic, water, and pineapple
Produced in Costa Rica

Nutrition Facts:
Serving size: 1 tsp (5 ml), Servings: 28, Amount per serving: Calories 0, Total Fat 0g (0% DV), Sodium 30mg (1% DV), Total carb 0g (0% DV), Sugars 0g, Protein 0g.
Percent Daily Value (DV) are based on 2000 calorie diet.

Jerk Marinade
A marinade is easier to use than a paste, and if you are grilling your jerk meats, the marinade can also be used as a basting sauce.

1/4 cup Melinda’s® Steak Sauce
2 teaspoons Melinda’s® Extra Hot Sauce
1/4 cup finely chopped onion
6 green onions, chopped
1/4 cup red wine vinegar
1/3 cup vegetable oil
2 tablespoons dark rum
1 tablespoon brown sugar
1 tablespoon finely minced fresh thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Combine all the ingredients in a bowl and let sit for an hour to blend the flavors. Puree in a blender.

Yield: 2 cups

Grilled Pecan Lamb Chops
Here is a delicious combination of ingredients: pecan, chile, and lamb. For a smoky flavor, grill them over mesquite wood or charcoal covered with mesquite chips soaked in water.

1 tablespoon ground red New Mexican chile
3/4 cup olive oil
5 tablespoons chopped pecans
1/2 cup tomato paste
1/4 cup Melinda’s® Steak Sauce
3 cloves garlic
4 lamb chops, cut 1 to 1 1/2-inches thick

Combine all the ingredients, except the lamb, in a blender and puree until smooth. Paint the chops with the mixture and allow them to marinate for at least an hour in the refrigerator.

Grill the chops, turning them occasionally until done, about 7 to 10 minutes a side.

Yield: 4 servings

All-American Hamburgers
How hot is hot? Some foods need to be grilled hot and fast, some low and slow. The recipe will specify the heat you need. To gauge how hot the coals in your grill are, hold the palm of your hand a few inches over the center of the grill rack, where the food will cook. If you can hold your hand there 2 seconds or less, the coals are hot; 3 seconds, they are medium-hot; 4 seconds, they are medium; 5 seconds, they are medium-low; and 6 seconds, they are low. When grilling indirectly, hot coals will provide medium-hot heat and medium-hot coals will provide medium heat.

1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons ketchup
1 tablespoon Melinda's Steak Sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
Few dashes Melinda’s Habanero Hot Pepper Sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
1 teaspoon vinegar

1. For sauce, in a small saucepan combine garlic or onion, ketchup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and Melinda’s Habanero Hot Pepper Sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.

2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

3. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

4. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

Flank Steak BBQ Grill

One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons Melinda’s steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste

1. In a large bowl, combine all ingredients and mix them up well. Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight.

2. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip it over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes, and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done.

3. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot.

4. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and serve!