Cracked Peppercorn Marinated Steaks, Key Lime Delight Pie

Hi everyone!

Tomorrow we are having steaks and baked potatoes. I love these McCormick marinades, they're so simple! I'm also making this Key Lime dessert. It's got a lot of instructions so it better be good!

Cracked Peppercorn Marinated Steaks
Amy - amylz
Makes 8 servings.

1 package McCormick® Grill Mates® Peppercorn & Garlic Marinade
1/4 cup red wine
1/4 cup olive oil
2 teaspoons Dijon mustard
2 pounds New York strip, rib-eye or sirloin steaks (about 1-inch thick)

1. Mix Marinade Mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard and remaining marinade.
3. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.

Key Lime Delight Pie
Amy – amylz
Food Network

Crust:
2 cups all-purpose flour
1/2 cup chilled unsalted butter, diced
2 tablespoons sugar
2 large egg yolks
Pinch kosher or Hawaiian salt, ground
4 to 6 tablespoons cold water
Cooking spray
Filling:
4 large eggs, separated
1 (14-ounce) can condensed milk
3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice)
2 tablespoons sugar
Topping:
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 to 3 Key or regular limes, thinly sliced
Lime zest and mint leaves

Preheat the oven to 425 degrees F.
Crust: Sift the flour into a mixing bowl and using pastry blender to, "cut in the fat", and blend in the chilled butter until it resembles coarse meal. Add the sugar, egg yolks, salt, and water. Mix to a soft dough. Roll out the pastry on a lightly floured surface and use to line a deep 9-inch pie pan or 8 1/2-inch fluted flan pan sprayed with cooking spray. Prick the pastry bottom and chill. Trim off any excess pastry from around the edge of the pastry shell. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool.

Filling Preparation: Lower the oven temperature to 350 degrees F. Make the filling by beating the egg yolks in a large bowl until light and creamy. Beat in the condensed milk. Add the lime zest and juice. Mix well and continue to beat until the mixture is thick. Beat egg whites until they form stiff peaks. Slowly add the sugar just until combined. Fold into the lime mixture. Pour the lime filling into the baked crust. Bake for 20 to 25 minutes, or until filling is set and begins to brown. Remove and cool. Chill in refrigerator.

Topping Preparation: Before serving, whip the heavy cream, confectioners' sugar, and vanilla extract. Spoon or fill pastry bag to decorate edge of pie with whipped cream. Cut the lime slices from the center to the edge and twist. Arrange the lime slices between puffs of whipped cream. Lightly sprinkle lime zest and delicately, place mint leaves to accent the pie.

Amy