Bourbon Marinated Sirloin With Mint Chimichurri
Summer entertaining is officially upon us, which means that it’s time to stock up on beef and break out the grill. Whether you’re grilling burgers for a crowd or serving up a sirloin steak for date night, beef is the perfect summer entertaining staple.
When buying steaks, you want to look for even and plentiful fat marbling, which yields a juicer and more tender product. Fat plays an important role in beef cooking, no matter what type of recipe you decide to prepare. Ground beef comes in several different meat-to-fat ratios, but for a burger you want to opt for at least an 80/20 ratio. With a 90/10 you’ll get a much leaner burger, and with 70/30 you’ll have the juiciest burger possible. It’s easy to get overwhelmed by all of the different cuts of beef at the grocery, so it’s important to do your research and know what you want before you hit the store. If you have questions, don’t be afraid to talk to your butcher. Happy grilling!
Bourbon Marinated Sirloin With Mint Chimichurri
Serves 4
For Chimichurri
Makes 2 ½ cups
1/2 cup red wine vinegar
1 teaspoon kosher salt
3 garlic cloves, minced
1 shallot, finely chopped
1 Fresno chile, finely chopped
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
3/4 cup extra-virgin olive oil
*There will be extra chimichurri
Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste
For Steaks
4 6 oz sirloin steaks
1 cup water
2/3 cup bourbon whiskey
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the sirloin steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
Remove the steaks from the refrigerator 30 minutes before you need to begin cooking to allow them to come to room temperature.
Preheat a cast iron skillet over high heat.
Remove the sirloin steaks from the marinade, and dry with a paper towel. Discard the remaining marinade. Sear the steaks on high, 1 to 2 minutes per side. Turn the heat down to medium, and continue cooking until the internal temperature is to your liking, about 5-7 minutes.
To serve, spoon desired amount of chimichurri over the finished steaks.
To learn how to plan the perfect summer barbecue, click here.