Charred Oak Steak
- 1 1/2 pounds (765 grams) London broil, sirloin or huck steak, 2-inches (5cm) thick trimmed
- 1 cup (1/4 liter) Bourbon
- 1 cup maple syrup
- 1/4 cup (6 tbsps) Worcestershire sauce
- 1/8 (3tbsps) vinegar (malt, balsamic or wine vinegar)
- 1 tsp Tabasco sauce (or substitue cayenne)
- 1/3 cup (75 grams) mustard
- 1 tbsp mustard seeds (optional)
- 1 tbsp onion powder
- 1 tbsp garlic powder
1) Mix together all ingredients and pour over the meat in a non-corrosive container. Allow to marinade at least 2 - 4 hours or overnight.
2) Drain the meat, setting aside the marinade. On a hot gas, charcoal or wood grill, cook about 12 - 15 minutes per side (depending upon thickness) for medium-rare to rare. Increase grilling time for medium or well done. For a more woody flavour, add wood chips to the fire, a few at a time.
3) Over a law flame, heat the marinade for about 8 - 10 minutes. Meanwhile, slice the meat thinkly, cutting across the grain and arrange on a platter or on invividual plates. Serve with garlic mashed potatoes and grilled corn on the cob. Pour marinade over the meat before serving.
Source: Evan William's Bourbon Whiskey
Trader Vic's Recipe
Whiskey Sweet Potato
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