Posted August 22, 2005 09:06 AM
Prairie Style Beef With Rye Whiskey Marinade
(Adapted from recipe by Cinda Chavich, The Wild West Cookbook, Robert Rose, 1998)
Cowboys had a lot of colorful names for their whiskey, from "wild mare's milk" to "mountain dew".
To this day, rye whiskey still provides a great way to flavor and tenderize beef before grilling.
¼ cup rye whiskey, brandy or apple juice 50 mL
2 tbsp EACH soy sauce and canola oil 30 mL
2 cloves garlic, minced 2
2 tsp brown sugar 10 mL
1 tsp EACH chili powder, dried thyme and coarsely crushed black peppercorns 5 mL
1½ lb Bottom Sirloin Tri-Tip Oven Roast or Flank Marinating Steak 750 g
Combine whiskey, soy sauce, oil, garlic, brown sugar and seasonings in resealable freezer bag.
Pierce beef numerous times with fork, add to marinade and refrigerate for 12 to 24 hours, turning occasionally.
Pour marinade from beef into saucepan and boil for about 5 minutes until thickened.
Broil or grill beef using medium-high heat for approximately 5 to 7 minutes per side for medium
(removing from heat when thermometer reads 155°F/68°C).
Brush beef occasionally with boiled marinade while cooking.
Discard any leftover marinade.
Place beef on a cutting board, tent with foil and let stand for 5 to 10 minutes.
Slice thinly across the grain on the diagonal to serve.
Makes 4-6 servings