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).
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
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.
