Bourbon Sirloin

Austin's Restaurant Recipe

Serves 4

1/2 cup soy sauce
3/4 cup brown sugar
1 cup Dijon mustard
1 tablespoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup Maker's Mark (or any) bourbon
1/4 cup honey
4 (6 oz.) sirloin steaks

Put all ingredients except steak in a 2 quart bowl, and whisk together well. Pat dry the steaks with a paper towel and add to the marinade. Cover, and refrigerate overnight, turning the meat now and then to get marinade on all sides of all the steaks. (Pouring the marinade into a large zippered plastic bag, and adding the steaks, is a method that allows you to turn the bag over, to ensure thorough marinating.)

WHEN READY TO GRILL OR BROIL: Heat grill or broiler to high heat. If using broiler, move oven rack to within 4 to 6 inches of broiler unit. Remove steaks from marinade and discard marinade. Pat the steaks dry (so they will brown better) and cook to desired doneness, flipping only once during cooking.

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