Outback Whiskey Marinated Steak

By á-173422

Ingredients

• 125 ml apple juice or cider
• 75 ml whiskey
• 75 ml maple syrup or runny honey
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) Worcestershire sauce
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary
• 4 trimmed rump steaks, about 2 cm thick (about 150 g each)
• Salt and freshly ground black
• pepper

Details

Preparation time 15mins
Adapted from tefaloptigrill.co.uk

Preparation

Step 1

Whisk the apple juice with the whiskey, maple syrup, mustard and Worcestershire sauce. Stir in the onion, garlic and rosemary. Place the steak in a resealable plastic bag and pour in the whiskey mixture. Place in the refrigerator to marinate for at least 4 hours or up to 24 hours.

Remove the steak from the marinade and shake off the excess marinade; transfer the
remaining marinade to a saucepan and set aside. Pat the steak dry with paper towel. Season the steak with the salt and pepper on both sides.

Turn the grill on. Select the 'red meat' programme and press OK. Once the purple indicator light has stopped flashing, place the steak on the grill and close the lid.

Cook until the indicator light has changed to the colour of desired level of cooking; yellow for rare, orange for medium or red for well done. Transfer the steak to a cutting board and cover with foil. Rest for 5 minutes before slicing.

Meanwhile, bring the leftover marinade to a boil over medium-high heat. Reduce the heat
to medium-low and simmer for 10 to 12 minutes or until the liquid is reduced to about 50 ml and becomes a rich caramel colour. Strain the sauce and discard the solids. Serve the steak drizzled with the whiskey sauce and garnished with a few fresh rosemary leaves.

Tips:
• For the best flavour, "bruise" the rosemary sprigs by firmly tapping the sprigs with the back of a
chef’s knife until fragrant.
• Serve with crispy, oven-baked chips and baked beans to complete this steakhouse meal.
• You can replace the maple syrup with honey for a softer taste if preferred.