Shelly's Recipe

PRAIRIE STYLE BEEF WITH RYE WHISKEY MARINADE

Category: Beef I - Roasts, Tenderloins, Misc

1/4 cup rye whiskey, brandy or apple juice
2 tbsp soy sauce and canola oil
2 cloves garlic, minced
2 tsp brown sugar
1 tsp chili powder, dried thyme and coarsely crushed black peppercorns
1 1/2 lb Bottom Sirloin Tri-Tip Oven Roast or Flank Marinating Steak

Combine whiskey, soy sauce, oil, garlic, brown sugar and seasonings in resealable freezer bag. Pierce beef numerous times with fork, add to marinade and refrigerate for 12 to 24 hours, turning occasionally. Pour marinade from beef into saucepan and boil for about 5 minutes until thickened.

Grill beef using medium-high heat for approximately 5 to 7 minutes per side for medium (removing from heat when thermometer reads 155 degrees). Brush beef occasionally with boiled marinade while cooking. Discard any leftover marinade. Place beef on a cutting board, tent with foil and let stand for 5 to 10 minutes. Slice thinly across the grain on the diagonal to serve. Serves 4-6