This marinade is sweet and tangy. This steak is topped off with roasted garlic and blue cheese butter. This savory steak pairs well with a fresh garden salad and a glass of Chardonnay.
Ingredients
- 4-6 T-bone, NY Strip or Tenderloin steaks
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons stoneground mustard
- ½ cup whiskey
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt
- 1½ teaspoons ground pepper
- 6 tablespoons unsalted butter, softened
- 4 cloves roasted garlic, smashed
- 3 tablespoons crumbled blue cheese
- 1 small shallot, minced
- Salt and pepper
Preparation
In a large zip-style bag, combine the marinade ingredients and rub together with your fingers on the outside of the bag. Place the steaks in the mixture and let marinate for 4 to 24 hours. Allow the steaks to come to room temperature while preparing the grill.
Meanwhile, mix the butter, blue cheese, roasted garlic and minced shallot in a small bowl. Season with salt and pepper to taste.
Grill the steaks for about 6 minutes on each side, or until desired doneness. Let rest on a plate, covered with aluminum foil for about 5 to 10 minutes. Top each steak with blue cheese butter mixture and serve.
About this recipe
From A Farmgirl’s Table by Jessica Robinson (Gibbs-Smith, April 2017).
