WHISKEY SIRLOIN STEAK
Moist, tender and slightly sweet from the marinade, this juicy steak boasts wonderful flavor and oh-so-easy preparation. Serve with potatoes and a green vegetable for a complete meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow dish, combine the first 5 ingredients; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 1e5°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 353mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES
The flat iron steak is the second most tender cut of beef, after the petit filet mignon. It comes from the top blade of the chuck. You may see a flat iron steak incorrectly labeled if it has a thick muscle that runs down the center of the steak. A true flat iron is cut horizontally just above and below that tough muscle (rather than vertically through it) so the muscle can be discarded and all that is left is very flavorful and tender beef. If you don't see these steaks in your grocery store, ask your butcher to cut them for you. In most cases, the butcher would be happy to comply and it is well worth it.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
- Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
- Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
- Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
- Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
WHISKEY SIRLOIN STEAK FOR TWO
Moist, tender and slightly sweet from the marinade, this juicy steak boasts wonderful flavor and oh-so-easy preparation. Serve with potatoes and a green vegetable for a complete meal. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a shallow dish, combine the first 5 ingredients; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 169 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 353mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
WHISKEY BBQ MARINATED TOP SIRLOIN STEAKS
I got this off of a Reynold's Wrap flyer (cook time does not include marinating time) Tell me what you think.
Provided by Stephen Shafer
Categories Meat
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingrediants, except the steaks, in a bowl and mix well.
- Reserve 1 cup of the marinade and set aside.
- Place steaks in a 1 gallon resealable bag.
- Pour marinade over steaks and then seal and place bag in the refrigerator for 24 to 48 hours to marinate.
- Preheat the grill.
- Place a foil sheet on the grill and punch holes randomly in it.
- Place steaks on foil and discard marinade.
- Grill steaks to desired doneness basting with reserved marinade.
Nutrition Facts : Calories 1358.2, Fat 71.8, SaturatedFat 27.6, Cholesterol 300.9, Sodium 2311.4, Carbohydrate 33.6, Fiber 1.4, Sugar 22.9, Protein 88.2
WHISKEY SIRLOIN STEAK
Make and share this Whiskey Sirloin Steak recipe from Food.com.
Provided by Stephen Shafer
Categories Steak
Time 18m
Yield 1 dinner, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a large container, combine all ingredients except the steak, and mix.
- Add the steak and turn to coat.
- Refrigerate for at least 8 hours or overnight.
- Drain and discard the marinade.
- Place steak on a broiler pan coated with cooking spray.
- Broil 4 to 6 inches from the heat for 7 to 9 minutes on each side or until meat reaches desired doneness.
- (For medium rare, a meat thermometer should read 145).
Nutrition Facts : Calories 619.7, Fat 35.1, SaturatedFat 13.7, Cholesterol 150.4, Sodium 2118.8, Carbohydrate 9.2, Fiber 0.4, Sugar 7, Protein 47.1
TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY
Steps:
- Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
- Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
- To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
- Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.
RAISIN WHISKEY STEAK
A quick and easy steak recipe that doesn't require an expensive cut of meat to taste good. Goes well with couscous.
Provided by moz
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place raisins, whiskey, and brown sugar into a resealable plastic bag.
- Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
- Heat canola oil in a large skillet over medium high heat.
- Transfer steaks and marinade to the hot skillet.
- Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
- Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Serve the steaks with the raisins.
Nutrition Facts : Calories 339.4 calories, Carbohydrate 21 g, Cholesterol 73.5 mg, Fat 11 g, Fiber 0.7 g, Protein 30.1 g, SaturatedFat 3.9 g, Sodium 65.4 mg, Sugar 17.3 g
WHISKEY STEAK
Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.
Provided by DIERDREM
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
- Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
- Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
- Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 15.7 g, Cholesterol 97 mg, Fat 24.8 g, Fiber 0.7 g, Protein 33.3 g, SaturatedFat 7.4 g, Sodium 545.6 mg, Sugar 10.8 g
KENTUCKY BOURBON SIRLOIN STEAK
Provided by Michael Lomonaco
Categories Bourbon Beef Sauté Valentine's Day Kentucky Derby Father's Day Steak Pan-Fry Shallot
Yield Serves 4
Number Of Ingredients 9
Steps:
- 1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
- 2. Heat the oil in a large, heavy-bottomed sauté pan over high heat for 1 minute. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
- 3. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes. Swirl in the cream and the butter and warm gently.
- 4. Pour some sauce over each steak and serve.
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