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Saturday, June 1, 2019

ChezCindy: Steak & Mushrooms with Bourbon BBQ Sauce


This recipe gives you a new way to jazz up your summer cookouts by grilling steak and glazing it with your favorite BBQ sauce.  I have included a recipe for my homemade go-to BBQ sauce, with or without the bourbon!  My BBQ sauce is mustard based and adds the standard ingredients of brown sugar, molasses, and ketchup.

I like to use sirloin steak for this recipe in place of more expensive cuts such as strip steak or rib-eye.  The sirloin has great beef flavor and pairs nicely with the BBQ sauce.  The key is to cook the sirloin to medium-rare, or at most, medium.  If you cook it further, the meat may be too tough.  For tips on preparing less expensive cuts of steak, Click here

Be sure to try using the blackberries as instructed in the recipe.  They are surprisingly a great compliment to the sweetness of the BBQ sauce, adding great balance to the plate.


Steak & Mushrooms with Bourbon BBQ Sauce
1 pound Sirloin Steak
16 ounces cremini mushrooms
2 tablespoons unsalted butter
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped herbs, parsley, chives & thyme
1 tablespoon bourbon
1/2 cup fresh blackberries
salt & pepper

3/4 cup Bourbon BBQ Sauce

To make the mushrooms:   Gently wash the mushrooms to remove any dirt, dry with paper towels.  Thinly slice the mushrooms; set aside.  Working with a large non-stick skillet, add 2 tablespoons of butter and 1 tablespoon olive oil.  Melt the butter/oil mixture over medium-high heat.  Once the butter is melted, add the sliced mushrooms.  Cook the mushrooms over medium-high heat, stirring occasionally.  Once the mushrooms have lost most of their moisture and begin to brown in color, turn off the heat.  With the heat off, add the tablespoon of bourbon to the mushrooms, stirring to combine.
Turn the heat back on to medium, add in the minced garlic, chopped herbs, stirring to combine. Sprinkle with salt and pepper to taste.  Add in the fresh blackberries stir to combine, cooking for 1 minute.  Turn off the heat and set aside.  Prepare the steak.

To make the Steak:  Allow the steak to sit at room temperature for 30 minutes.  Heat a grill, either indoor or outdoor, to medium-high heat.  Season the steak with salt and pepper on both sides, drizzle the remaining tablespoon of olive oil over the steak.  When the grill is hot, place the seasoned steak onto the grill, cooking this side for 4-7 minutes, depending on the thickness of the steak.  Flip over to finish cooking the steak to medium rare, or the desired temperature of your preference.  Once you have flipped to side two, generously spoon the BBQ sauce onto the steak.  When the steak is cooked to temperature, flip over and spoon side two with a small amount of sauce, leaving extra BBQ sauce for serving at the table.  Remove the steak from the grill.  Allow to rest for 5 minutes before slicing to serve.  Serve the sliced steak with a scattering of mushrooms and blackberries, with extra BBQ sauce on the side.  A note about slicing steak across the grain to achieve tender slices, click here .

To make the BBQ sauce:
1/3 cup Dijon mustard
1/4 cup ketchup
1/4 cup molasses
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
black pepper

Measure out each ingredient into a small sauce pan.  Place the pan over a low flame, stirring to combine, heating for 3-4 minutes.  Turn off heat and set aside.

To make this a Bourbon BBQ sauce:  In a second small sauce pan, add 1/2 cup of bourbon, heat over high heat, cooking until the bourbon reduces to 1/4 cup.  This will take roughly 10 minutes.  Stir in 2 tablespoons of brown sugar.  Cook for 2-3 minutes, dissolving the sugar.  Turn off the heat.

Add the bourbon to the prepared BBQ sauce, stirring to combine.  Taste for seasoning, adding more black pepper as desired.


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