Bourbon Beef Grill Or Broil Food

BOURBON & BROWN SUGAR MARINATED STEAK

Steps:

• 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.

GRILLED MARINATED LONDON BROIL

Steps:

• Make marinade:
• In a bowl whisk together marinade ingredients until combined well.
• Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

GRILLED BOURBON STEAKS

Steps:

• Combine first 7 ingredients in a large ziptop bag. Add steaks. Turn to coat. Refrigerate for 4 to 12 hours, turning bag occasionally.
• Remove steaks from bag and blot dry. Season well with salt and pepper. Let sit at room temperature for 30 minutes.
• Heat grill to medium-high. Add steaks and grill for 8 to 10 minutes, turning once. Let rest 5 minutes before serving.

BOURBON BEEF GRILL OR BROIL

Steps:

• Combine the first 7 ingredients in a small bowl; stir well. Place steak in a large shallow dish or in a zip lock bag. Pour marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours. If you put it into a bag, squeeze the excess air out so the marinade is touching the steak all over.
• Take the steak out of the refrigerator an hour before preparing so the meat can relax and absorb the flavors.
• Remove the steak from the marinade, reserving marinade. Sprinkle with black pepper if desired. If broiling, place on a rack in a broiler pan. Broil 5 1/2 inches from the heat for 5 minutes (if electric, leave the door open). Turn; brush with marinade. Broil an additional 4 to 6 minutes or to desired doneness. Sprinkle with pepper to taste. Slice steak diagonally across grain into slices to serve. If grilling, prepare charcoal and once your coals are medium high, place the steak on the grill. Grill for 4 minutes with the cover on the grill. Remove the cover and flip the steak. Grill for another 4 minutes, or until the meat reaches desired doneness. Slice and serve. Enjoy!

BOURBON BEEF TENDERLOIN

Steps:

• Prepare a marinade by combining bourbon, brown sugar, soy sauce, lemon juice, worcestershire sauce, water and thyme.
• Secure beef with butcher's string.
• Pour marinade over beef and refrigerate for 8-12 hours
• Turn meat several times during that time.
• Prepare grill.
• Place meat on oiled grill, reserving marinade.
• Cook on high heat with lid closed, turning often and basting occasionally.
• Cook until desired doneness.
• Using a meat thermometer: rare-115 to 120°F, medium rare-130-135F, medium-140-145°F.

BOURBON BEEF TENDERLOIN

Steps:

• Preheat grill or oven to 350 °F.
• Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues has been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.
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• When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting. The tenderloin will cook to rare in approximately 30 to 45 minutes.
• Serve with horseradish cream on the side.

BOURBON MARINADE

Steps:

• Combine all ingredients and place in a zipper-locking plastic bag with selected Certified Angus Beef® brand cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours or overnight. Remove selected cut from bourbon marinade and discard marinade.