SCOTCH-MARINATED SKIRT STEAK WITH BACON PEANUT CRUNCH
Steps:
- Preheat the oven to 350 degrees F.
- Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.
- In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.
- Preheat a grill or a grill pan to high heat.
- In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes. Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.
- To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch.
GRILLED STRIP STEAK
Steps:
- Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
- Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
- Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
- Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.
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
BOURBON STREET NEW YORK STRIP STEAK
Delicious sweet grilled steak that will have your friends and family begging for more.
Provided by Mark Daniel
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 1h25m
Yield 2
Number Of Ingredients 3
Steps:
- Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
- Preheat grill to high heat, and lightly oil grate.
- Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Nutrition Facts : Calories 1597.7 calories, Carbohydrate 108.3 g, Cholesterol 78.6 mg, Fat 20.9 g, Protein 25.4 g, SaturatedFat 8.3 g, Sodium 97 mg, Sugar 106.7 g
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
CENTER RING STRIP STEAK MARINATED IN SCOTCH WHISKY
Gunther Gebel-Williams, Wild-Animal Trainer
Provided by Glenn Collins
Categories dinner, main course
Time 8m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a container large enough to hold the steaks, combine all ingredients for marinade. Place steaks in marinade and leave in refrigerator, covered, overnight.
- Remove steaks from marinade. Broil to desired degree of doneness.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 19 grams, Sodium 1145 milligrams, Sugar 10 grams, TransFat 0 grams
SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE
A wonderful recipe for traditional Scottish Steak Balmoral, as served throughout the region and at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. Tips: We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Recipe makes a generous serving of whisky sauce--by all means, you may adjust proportions to suit your own tastes. Serve these steaks with steamed new potatoes, fries, or baked (jacket) potatoes, and seasonal greens or a tossed salad. Try to use a good Scotch whisky (single or blended)....I used Laphroaig 15 yo single malt which is usually reserved for special occasions....but this was phenomenal! ENJOY!
Provided by BecR2400
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
- Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
- Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
- Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!
WHISKEY GLAZED STEAK
Make and share this Whiskey Glazed Steak recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make a paste with the worcestershire sauce, tabasco, mustard and whiskey. Add more whiskey or mustard if needed, but the paste should be pretty thick.
- Smear the paste all over the steaks and allow to marinate at room temperature for 30 minutes.
- Prepare the grill.
- Grill the steaks until cooked to preference.
Nutrition Facts : Calories 1060.5, Fat 72.5, SaturatedFat 27.5, Cholesterol 300.9, Sodium 260.7, Carbohydrate 3.8, Fiber 1.2, Sugar 1, Protein 88.4
GRILLED STEAK WITH WHISKEY BUTTER
Provided by Elizabeth Karmel
Categories Beef Backyard BBQ Dinner Lunch Meat Steak Whiskey Summer Grill Chill Grill/Barbecue Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Grilling Method: Combo/Medium-High
- Make Whiskey Butter:
- Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
- Prepare Steaks:
- Allow meat to come to room temperature about 15 minutes before grilling.
- Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
- Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
- Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
- Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.
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- Remove the steak from the marinade, wiping off the excess but leaving some of the marinade on the steak.
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