Bourbon Steak Marinade
(from JenniferGM’s recipe box)
We use this for steaks and London Broil.
Source: The Millers, adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly
Prep time: 20 minutes
Categories: Marinades
Ingredients
- 3 Tablespoons olive oil
- 2 Tablespoons Dijon mustard (we sometimes omit)
- 1/4 cup Bourbon whiskey
- 1/3 cup soy sauce (we use wheat free)
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Worcestershire sauce or A-1 sauce
- 1/4 cup brown sugar (we use less)
- 2 Tablespoons minced red onion
- 1 Tablespoon minced garlic
- 1 Tablespoon minced fresh ginger, optional
- 1 Tablespoon salt
- 2 teaspoons freshly ground pepper
Directions
-
This makes enough marinade for steak, 2-3 pounds.
-
Combine the marinade ingredients in a small bowl. Score both sides of the steak with several 1/4 –inch deep gashes; pierce it all over with a skewer or sharp fork. Place the steak in a zipper-lock bag or shallow baking dish and cover with the marinade. Place the bag or dish (covered) into the refrigerator for 1 or even better, 2 days; shake the bag or turn the steak from time to time.
-
To Grill the Steak: Remove the steak from the marinade and pat dry. Season lightly with salt and pepper. Grill the steak over medium-hot coals. Turn the steak every 3 to 4 minutes for a total grilling time of 15 to 20 minutes, or until the internal temperature of the center of the steak registers 125° to 140°F. on thermometer. Remove the steak, loosely cover with foil, and let it sit for 5 to 10 minutes before carving.