Shelly's Recipe

WHISKEY GLAZED STEAK TORTILLA WRAPS

Category: Sandwiches

2/3 cup Jack Daniels Whiskey
5 tablespoons tomato ketchup
5 tablespoons clear honey
3 tablespoons Dijon mustard
2 ounces light brown sugar
1 tablespoon worcestershire sauce
2 garlic clove
2 lbs rump steak
4 red onion
1 tablespoon olive oil
8 tortilla

In a large, shallow dish, mix together the whiskey, tomato ketchup, honey, mustard, sugar, Worcestershire sauce and garlic. Add the steak (keep in 1 piece or cut into 4 servings), turning to coat. Cover and leave to marinate in the fridge for 3-4 hours or overnight.

Preheat the oven to 400 degrees Place the onions in a roasting tin and drizzle with the oil. Roast in the oven for 20-25 minutes, stirring halfway through the cooking time, until slightly charred and softened.

Meanwhile, drain the marinade from the steak and pour it into a medium-sized pan. Bring to the boil, then simmer gently for 15-20 minutes, stirring occasionally until thickened. Allow to cool.

Place half the cooled sauce in a small bowl and use to brush the steak. Reserve the remaining sauce.

Place the steak on a hot barbecue or under a preheated broiler and cook for 2 1⁄2 minutes each side for rare, 4 minutes each side for medium and 6 minutes each side for well-done, basting the meat occasionally.

Place the tortillas on the barbecue and cook for 30 seconds on each side (or heat according to pack instructions). Cut the steak into thin strips and serve with the onions and reserved sauce, rolled in the warmed tortillas.