Bourbon Marinade for Steaks Grass Fed Beef Recipe

Bourbon Marinade

Use this marinade as a great flavor step on premium grassfed steaks such as ribeye or New York Strip, but keep marinade time short (1-4 hours).

Or, use overnight to tenderize and flavor top round, chuck, or other economy cuts.

Always marinate in the refrigerator in a covered, stainless steel or glass bowl (NEVER reactive metal or plastic).

Ingredients

3 Tbsp. olive oil

1/2 Tbsp. spicy brown mustard

1/4 cup bourbon or Irish whiskey

1/3 cup soy sauce or tamari

2 Tbsp. basalmic wine vinegar

1 Tbsp. Worcestershire sauce

1/2 c. water

1/4 cup brown sugar (sucanat or raw sugar are the best)

2 Tbsp. minced red onion

2-3 cloves garlic, peeled and smashed

Fresh ground black pepper, to taste

Directions

Mix all ingredients. Pour over steaks in a glass or stainless steel bowl. Cover, and refrigerate until ready to grill. Unused marinade may be refrigerated or frozen for future use.

Grassfed steaks (or any steaks, for that matter) are best when cooked rare or medium-rare.


				Grass Fed Beef & All Natural Vegetables For the Heart, From the Heart www.meadowmaidfoods.com Recipes (307) 534-2289





	Bourbon Marinade Use this marinade as a great flavor step on premium grassfed steaks such as ribeye or New York Strip, but keep marinade time short (1-4 hours). Or, use overnight to tenderize and flavor top round, chuck, or other economy cuts. Always marinate in the refrigerator in a covered, stainless steel or glass bowl (NEVER reactive metal or plastic). Ingredients 3 Tbsp. olive oil 1/2 Tbsp. spicy brown mustard 1/4 cup bourbon or Irish whiskey 1/3 cup soy sauce or tamari 2 Tbsp. basalmic wine vinegar 1 Tbsp. Worcestershire sauce 1/2 c. water 1/4 cup brown sugar (sucanat or raw sugar are the best) 2 Tbsp. minced red onion 2-3 cloves garlic, peeled and smashed Fresh ground black pepper, to taste Directions Mix all ingredients. Pour over steaks in a glass or stainless steel bowl. Cover, and refrigerate until ready to grill. Unused marinade may be refrigerated or frozen for future use. Grassfed steaks (or any steaks, for that matter) are best when cooked rare or medium-rare.