Chile Bourbon Steak Marinade Food

BOURBON-MARINATED STEAKS

Steps:

• Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
• Add steaks, turning to coat, seal bag, pressing out excess air.
• Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
• Remove steaks from marinade.
• Discard marinade.
• Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
• (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

CHILE-BOURBON STEAK MARINADE

Steps:

• Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces.
• Combine all remaining ingredients (including chopped anchos) and the reserved 1/2 cup of liquid (from soaking anchos).
• Place marinade over steaks (a resealable ziplock bag works nicely) for up to 12 hours (refrigerated).
• After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired.
• Makes about 1 cup of marinade, enough for several steaks.

LOUISIANA BEST STEAK MARINADE

Steps:

• Combine all ingredients, mixing well. Put in a container with a top; shake well. Pour over steaks marinate for 3-4 hours.
• Grill or broil steaks.

BOURBON STREET RIB-EYE STEAK

Steps:

• Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

STEAK MARINADE

Steps:

• Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
• The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

STEAK RUB/MARINADE

Steps:

• Lightly sprinkle first side of 3 or 4 steaks (prefer boneless ribeyes, but your choice) with dry seasonings.
• Sprinkle worcestershire sauce over steaks and lightly rub in with finger tips.
• Flip steak and repeat.
• Allow to sit for 10 to 15 min while grill warms up.

BOURBON STEAK

Steps:

• Mix all the ingredients in a large bowl.
• Place steaks in the bowl covered in plastic wrap.
• Marinate the steaks for over 4 hours or overnight.
• The next morning or after 4 hrs, whichever, oil the grill.
• This is done to prevent sticking.
• Make sure the coals are hot.
• Grill on BBQ to desired doneness.

CHILE-MARINATED FLANK STEAK

Steps:

• With a mortar and pestle, or the back of a chef's knife, pound or mash the garlic to a paste.
• Pour the olive oil into a blender, add the cilantro, and blend on high speed to purée. Add the garlic, ancho paste, cocoa powder, and lime juice and blend to combine. The marinade will be thick. Season to taste with salt and pepper.
• Trim any fat from the flank steak and pat dry with paper towels. Place in a baking dish and season lightly on both sides with salt and pepper. Cover one side of the meat with half of the marinade. Flip over and cover the other side with the remaining marinade. Cover with plastic wrap and refrigerate for 24 hours.
• Thirty minutes before grilling, remove the steak from the refrigerator. Wipe off the excess marinade.
• Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.
• Sear the meat on both sides, turning once, over medium-high heat. Then move the meat to indirect heat to avoid burning the marinade, and grill, turning once until rare to medium-rare. Transfer to a platter and let rest for 15 minutes.
• Thinly slice the meat against the grain. Serve with lime wedges.

BOURBON MARINATED RIB-EYE STEAKS

Steps:

• Whisk bourbon, soy sauce, brown sugar, Dijon, olive oil, pineapple juice, Worcestershire, garlic, and ginger together in a medium mixing bowl until thoroughly combined and mustard is well broken down in the mix.
• Place steaks in a large resealable plastic bag. Pour marinade into the bag and squeeze out excess air. Seal the bag and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Place steaks on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Turn steaks once during cooking and shift twice to mark the steaks with diamond patterns.