Whisky Marinated Steak

imageThis steak is great for the barbecue or if I you live in a cold country like me, you can use the grill function on your oven like I did. Make sure you plan ahead, this has to be marinated for 24 hours. For wine pairing I would recommend an Argentinian Malbec. It has softer tannins than the typical steak wine Cabernet Sauvignon so for me Malbec is the ultimate pairing for steak.

Ingredients (serves 4):
1 kg tenderloin steak
1⁄4 cup brown sugar
1⁄4 cup whisky
1 tablespoon lemon juice
1⁄2 cup soy sauce

Sprinkle the steak with salt. Place in large zip lock bag and set aside. Mix the remaining ingredients in a small bowl. Pour the marinade over the steak and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
While the steak is resting, get your barbecue ready or heat up your oven. Add salt and pepper to your steak and put on the barbecue or under the grill in you oven. Try to keep a medium temperature and check for doneness at regular intervals. Let the steak rest for about 5 minutes. Serve with pepper sauce, vegetables and roast potatoes.

Pepper sauce
Ingredients (serves 4):
4 tablespoons red wine vinegar
1 liter beef stock
8 tablespoons double cream

Method:Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir inn the cream, bubbling to thicken a little, then add as much extra pepper as you like.


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