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Pamela Rice Hahn
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Indoor Grilling:
Easy
Bourbon-Glazed Strip Steak |
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I seldom drink
(with my balance, I have enough trouble walking a straight line
while sober!), but I finally found a use for what had been an
unopened bottle of Ancient Age bourbon I'd received as a gift in
the 1970s. |
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This
seasoning and cooking method is also good for ground sirloin
patties. I don't marinate the meat first. In fact, I sometimes
take the steak or sirloin burger straight from the freezer, but
when I do, I grill the meat for about 2 minutes to thaw it
before I season it. |
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INGREDIENTS:
- 8-ounce strip steak
- 1 teaspoon bourbon (capful)
- Worcestershire sauce
- Sea salt
- Garlic powder
- Freshly ground black pepper
- Chili powder (optional)
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Instructions: Preheat indoor
grill, grillpan, or cast iron skillet. (If you're not using a
nonstick surface or your cast iron skillet isn't well-seasoned,
spray the pan with nonstick cooking spray. The "High Heat Canola Oil
Spray" from
Spectrum
Naturals works well for this.)
Place steak on the grill, or in the grillpan or skillet. Pour the
bourbon over the meat, covering all of the top surface of the meat.
Sprinkle Worcestershire sauce over the meat. Dust entire top surface
with a light coating of sea salt, and a generous amount of garlic
powder and freshly ground black pepper. Sprinkle with a light
coating of chili powder. (I use the mild chili powder from
The Spice
House.)
Cooking until medium rare, about 3-4 minutes on an indoor grill
or 2-3 minutes per side in a grillpan or skillet.
Allow meat to rest for several minutes before serving. |
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Recipes customized for
Chronic-Illness.org.
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Article,
recipe, and photos:
Copyright © 2006
Pamela
Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact
the author. |
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Lazy About Grilling:
the feet up, hands down easiest ways to barbecue
by Pamela Rice Hahn
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