Saturday, March 13, 2010

Bourbon - Molasses Strip Steak

I don't usually like to mess with good quality steaks by doing anything
to them other than warming them slightly on the grill and adding a touch
of salt. However, occasionally, I like to indulge in something a bit
different, and this marinade does nice things to good steaks.


2 12 - 14 oz New York strip steaks, cut 1 to 1 1/4 " thick
1 large sweet yellow onion


1/8 cup of Jack Daniels Tennessee Sour Mash Whiskey
1 tablespoon brown sugar
1 tablespoon molasses

1. Mix marinade ingredients, stirring until the brown sugar is dissolved.
2. Place steaks in flat baking dish and pour marinade over them, making
certain liquid is completely underneath the steaks. Marinate in refrigerator
for 4 hours, covering baking dish with plastic wrap or aluminum foil, and
turning steaks after two hours so both sides are well saturated.
3. Slice onion into 1/4 to 1/3" disks and brush very lightly with olive or
peanut oil.
4. Cook steaks and onion disks on charcoal (or gas) grill until done to
5. Serve steaks with grilled onions on top; salt to taste.

1. With thinner steaks, you would want to reduce the marinading time
2. I sometimes add a teaspoon or so of cracked black pepper to the
3. Vidalias are the best sweet yellow onion for this kind of grilling
when they're in season, but other varieties will work in a pinch.
4. You can use any kind of steak, actually; filet mignon works especially

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