Fiddling with steak marinade recipe
I made it again, but with minor revisions:
1/4 c. bourbon
2 Tbsp maple syrup
2 Tbsp chopped pecans
2 Tbsp walnut oil
1 Tbsp balsamic vinegar
1 Tbsp maple vinegar
dash Tabasco
dash liquid smoke
I smashed the pecans in my heavy stone mortar until they were just powder, then I mixed all of the above (in this case, I used Tennessee sour-mash whisky rather than bourbon: much of a muchness, it seems to me.
The steak will marinate until dinner. I didn’t need to tenderize this one (a T-bone with a large filet section—very like a Porterhouse), but I did use the Jaccard to ensure good marination, just not so much as I did on the hanger steak.
I am going to try this tomorrow on a Angus sirloin I bought and then throw on the grill…i will substitute Agave syrup as my maple is finished and it’s hard to get here in Mexico. Cant find walnut oil here either so I will double up on the walnut and mix with extra virgin (cold pressed) Chia oil.
I don’t drink anymore but have a great bar, i will try the makers mark bourbon on this.
nick
24 May 2010 at 8:13 pm