Grilling season has officially started at the Meyer household with our new charcoal grill. A little bit of a learning curve on cuts of meat, right temperature to cook the meat at, as well as best marinade. I used sirloin petite steaks for this recipe, but I definitely will experiment with other cuts of meat. I also will marinade longer next time to increase the flavor. Hope you enjoy!
- 4 beef steaks
- 4 tbsp whisky or brandy
- 2 tbsp soy sauce
- 1 tbsp dark brown sugar
- pepper
- parsley to garnish
- garlic bread, to serve
- Make a few cuts in the edge of the fat on each steak. This will prevent the meat from curling as it cooks. Place the meat in a shallow, nonmetallic dish.
- Mix the whiskey, soy sauce, sugar, and pepper to taste together in a small bowl, stirring until the sugar dissolves. Pour the mixture over the steak. Cover with plastic wrap and let marinade in the refrigerator for at least 2 hours.
- Preheat the grill. Cook the beef steaks over hot coals, searing the meat over the hottest part of the grill for 2 minutes on each side.
- Move the meat to an area with slightly less intense heat and cook for an additional 4-10 minutes on each side depending on how degree of doneness.
- Garnish with fresh parsley sprigs and serve with garlic bread.
From "Best Ever Barbecue: A collection of over 100 essential recipes"
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