The Daily Dish

Bourbon & Brown Sugar Marinated Steak

By Susie Middleton

Comments

steak
Photo: Scott Phillips
No matter what the season, nothing quite compares to the mouthwatering sizzle of steak on the grill. And this flavor-packed recipe has only six ingredients—proving a delicious meal doesn't mean an extensive grocery list. 
 
1/2 cup soy sauce 
1/3 cup bourbon or other whiskey 
1/3 cup firmly packed brown sugar, preferably dark 
1 Tbs. Dijon mustard 
1 tsp. hot sauce, such as Tabasco 
1-1/2 to 2 lb. beef steak, preferably flank, or 1-1/2-inch-thick New York strip steaks 
 
Tip: You can marinate the steaks in the refrigerator for up to 2 hours before grilling. Just bring the steaks back to room temperature before grilling.
 
Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
 
When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
 
Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.
 
Serve with grilled vegetable skewers.

Comment on This Article


About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


food fest
Get Tickets to Our Upcoming Food & Wine Festival


RSS   RSS

Food & Wine email from WGBH


   

twitter icon  Follow WGBH Foodie



Contest: Chatham Inn Cape Code August 2014