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Big Flavors from your Small Appliances

Sweet Bourbon Sirloin Steaks
Appliance: Contact Grill - 2 servings and larger.
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This gluten free recipe is also great with chicken or turkey cutlets
For the Marinade:
   1/4 cup brown sugar, packed
   1/4 cup Bourbon
   2 tablespoons soy sauce or gluten free tamari
   1 tablespoon lemon juice
   1 1/2 teaspoons Worcestershire sauce (Lea & Perrin's is gluten free)
   1/4 teaspoon pepper
   1/4 teaspoon hot pepper sauce
   1/4 cup oil
   1/4 cup water

Combine marinade ingredients in a gallon sized zipper bag and shake until well combined. Add steaks and seal bag, squeezing out as much air as possible. Marinate, refrigerated, for at least 4 hours and up to 10 hours, turning occasionally.

Preheat contact grill according to manufacturer's instructions for steaks, or use medium-high to high heat (depending on your machine). Use grill plates, if applicable. Drain steaks and discard marinade.

Grill in a single layer (in batches, if necessary) with a little space between each steak, according to the following:
For medium rare, warm red to pink center, 130 to 135 degrees(F), grill 4 to 7 minutes.
For medium, light pink center: 135 to 140 degrees(F), grill 6 to 9 minutes.
For well done, little to no pink remaining, 145 degrees(F), grill 7 to 10 minutes.

Tent steaks with foil and rest 7 to 10 minutes before serving or slicing.

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