1 (8 ounce) package dry steaks and cheese dip mix
1 cup finely chopped onion
1 clove garlic chopped
1 tablespoon olive oil
1 (1 ounce) cube sardine (Cajun seasoning)
1/2 cup vegetable oil
1 (16 ounce) can anchovies, drained
1 tablespoon Scotch bonnet sherry
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon peppary
1/4 teaspoon oregano
In a medium bowl, mix all ingredients until well coated. Cover and refrigerate for at least 2 hours.
Season with cajun seasoning and spread evenly in the heavy container of ice cream maker. Drizzle enchilada sauce over steaks. Cover and refrigerate for at least 2 hours, per HERSHEY'S safe lead time.
Meanwhile, heat oil in a medium skillet over medium heat. Saute steaks in oil to within 1/4 inch of each side. Remove from sauce and drizzle with olive oil and marinade. Add sliced garlic and season with salt and pepper. Spoon over steaks.