Entertaining: Hot off the Grill

By Sheniqua Faulkner
In Feature, Food

A prime sumer dish for kicking off grilling season.

 

It seems it’s not officially summer until you’ve fired up the grill for the first time and savored a meal cooked over an open flame. This spicy-sweet, Bourbon-marinated steak created by the chefs at Schnucks is the perfect dish to christen your coals for a season of cooking al fresco.

Bourbon Sliders
(serves 4)

What you need:
• 3 large garlic cloves, minced
• 1/2 cup Schnucks bourbon whiskey
• 1/3 cup packed Schnucks brown sugar
• 2 tablespoons less-sodium soy sauce
• 2 tablespoons Schnucks ketchup
• 1/4 teaspoon ground ancho chiles
• 1 1/4 pounds Certified Angus Beef boneless sirloin steak

What to do:
1. In small bowl, with whisk, stir garlic, bourbon, brown sugar, soy sauce, ketchup and ancho chiles until sugar dissolves. Pour into large zip-tight plastic bag. Add steak; seal bag, pressing out excess air. Massage ingredients in bag to combine. Place bag in pie plate or shallow bowl. Refrigerate at least 2 hours or up to overnight. 

2. Prepare outdoor grill for direct grilling over medium heat, or preheat grill pan over medium heat 2 minutes. Remove steak from marinade; reserve marinade. Cook steak 10 to 12 minutes or until internal temperature reaches 145°F for medium-rare, turning once halfway through cooking. Transfer steak to cutting board; let stand 5 minutes.
 
3. Meanwhile, pour marinade into small saucepan; heat to boiling over medium-high
heat. Boil 3 to 5 minutes or until sauce reduces by half or about 1/2 cup. Strain sauce through fine-mesh strainer into small bowl. 

4. Thinly slice steak diagonally across the grain; drizzle with sauce to serve.

 

1488_559.jpgBourbon sliders

1489_559.jpgGolf Grill Three-Piece BBQ Tool Set, $29.99, macys.com

1490_559.jpgSamuel Adams Boston Lager

1491_559.jpgGolf Grill Three-Piece BBQ Tool Set, $29.99, macys.com

1492_559.jpg“Bobby’s Flay’s Grill It!,” $35, Left Bank Books).

1493_559.jpgMini Steak Thermometer, $3.50, Crate & Barrel

 

Photo credit: Photos courtesy of Schnucks

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