St. Patrick’s Day arrives this coming weekend and we are ready! My sister recently thinned out her cookbook collection and I became the proud recipient of an Irish Pub cookbook. It sits on the cupboard that we use as a book shelf situated near the pantry. It resides on the shelf next to the Traditional Irish Food cookbook I brought back from our 2001 trip to the Emerald Isle. We’ve only tried a few of the recipes in my “new cookbook” so far and this is one of them. I chose this one due to its use of Irish whiskey as an ingredient. I am a fan of Irish whiskey, both as a drink and as in ingredient in food. According to the cookbook author, “The Irish believe that a person can’t have too much Irish whiskey, so eating food made with it, as well as drinking it, must be a real blessing.” I would concur.
After making, eating, and enjoying the steak prepared this way, we wholeheartedly agree! The steak was the main attraction of a wonderful meal, and perfect for St Patrick’s day celebrations!
Irish Whiskey Steak
Irish Whiskey Steak (adapted from McQuire’s Irish Pub Cook Book by Jessie Tirsch) Total Time Required: 25 minutes + marinating time, Prep Time: 15 minutes, Marinate Time: 8 hours, Cook Time: 12 minutes, Makes 6 – 8 servings
Ingredients:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Irish whiskey
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon dry mustard
- 1 teaspoon garlic, crushed
- freshly ground black pepper
- 2 pounds flank steak
Directions:
In a small bowl, whisk together the oil, vinegar, lemon juice, whiskey, soy sauce, Worcestershire, parsley, mustard, garlic, and pepper.
Whisk together the ingredients for the marinade.
Place the meat in a glass baking dish and pour the marinade over it. Turn the meat once or twice to cover it evenly with the marinade. Cover the dish and refrigerate for 8 hours, turning the meat over a few times while it marinates.
Marinate the meat for 8+ hours.
Preheat the grill to medium high. Place the steak on the grill, brushing it with some marinade.
Place the steak on the grill preheated to medium-high.
Grill for 3 – 5 minutes per side. Remove the steak from the grill and allow it to rest for 5 minutes.
Grill the steak for 3 – 5 minutes per side.
Heat the remaining marinade in a small saucepan over medium heat just until it comes to a boil.
Bring the marinade to a boil.
Slice the meat against the grain in thin slices.
Thinly slice the meat.
Serve with the marinade.
Serve the meat with the marinade.
Get ready for a delicious St. Patrick’s Day! ~Linda
Irish Whiskey Steak (adapted from McQuire’s Irish Pub Cook Book by Jessie Tirsch) Total Time Required: 25 minutes + marinating time, Prep Time: 15 minutes, Marinate Time: 8 hours, Cook Time: 12 minutes, Makes 6 – 8 servings
Ingredients:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Irish whiskey
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon dry mustard
- 1 teaspoon garlic, crushed
- freshly ground black pepper
- 2 pounds flank steak
Directions:
In a small bowl, whisk together the oil, vinegar, lemon juice, whiskey, soy sauce, Worcestershire, parsley, mustard, garlic, and pepper. Place the meat in a glass baking dish and pour the marinade over it. Turn the meat once or twice to cover it evenly with the marinade. Cover the dish and refrigerate for 8 hours, turning the meat over a few times while it marinates.
Preheat the grill to medium high. Place the steak on the grill, brushing it with some marinade. Grill for 3 – 5 minutes per side. Remove the steak from the grill and allow it to rest for 5 minutes.
Heat the remaining marinade in a small saucepan over medium heat just until it comes to a boil.
Slice the meat against the grain in thin slices. Serve with the marinade.