Ginger, Garlic & Bourbon Steak
This delicious Asian-style steak can be served as a main course one night and then the leftovers can be used to make Beef, Noodle and Mango Salad. Two great recipes to reduce your overall cooking time and cook once to eat twice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 - 8 1x
- Cuisine: Asian fusion
Ingredients
Scale
- 6 cloves garlic
- 1” piece of ginger, peeled and sliced
- 1/2 cup soy sauce (gluten free soy sauce is an option)
- 1/2 cup olive oil
- 1/4 cup lime juice
- 3 T honey
- 1 T Asian fish sauce
- 2 T bourbon
- 2 t sesame seeds
- 1/4 t crushed red pepper flakes
- 2 green onions, finely sliced (green and white parts)
- 2 1/2 pounds flank or beef loin top steak
Instructions
- Put the peeled garlic and ginger slices in a food processor or Mini prep. Whirl to finely mince. (Alternatively, mince by hand).
- Add the next 9 ingredients to make the marinade. Place steak in a non-reactive dish (glass or stainless steel) or plastic bag and add the marinade. Let marinate for at least an hour.
- Heat the oven to 400 degrees. Heat grill or if you prefer to cook on the stove, a grill pan. Lightly oil the grill or grill pan and sear the meat on both sides over medium high heat. Put steak in the oven to finish, for 5 to 10 minutes, depending on thickness. When steak is 130-135 degrees F, remove from the oven and allow to sit for 10 minutes before serving.
Notes
If you plan to make Beef Noodle and Mango salad with the leftovers, adjust how much meat you make. You will need about 3/4 of a pound of cooked steak for the salad. There is plenty of marinade to marinate additional steak.