• 4 Medium-sized cubesteaks

Habanero-Choyote Pickle

• 3 Average-sized choyote squashes, peeled and slivered
• 1 Cup vinegar
• 1 Onion, sliced neatly
• 1 Habanero
• 1 Teaspoon minced garlic
• 1/2 Teaspoon ground allspice
• 1 Teaspoon salt

Cubesteak Marinade

• 2 Tablespoons soy sauce
• 1 Tablespoon grape jelly
• 1 Tablespoon Pancake syrup
• 2 Teaspoons black pepper if you grind it yourself, 3 if you use already-ground
• 2 Teaspoons salt
• 1 Tablespoon orange concentrate
• 1 Shot of whiskey

Marinate cubesteaks for about 3 hours. Combine all the pickle ingredients a pot and bring to a boil, then let it sit for about 15 miuntes. Brown cubesteak but reserve marinade. Add pickle and marinade together and cook for about 5 minutes. Serve over rice or noodles.