The Balsamic whiskey steak is a delicious entrée satisfying the whiskey and meat lover. I pulled the recipe from Pinterest; however, I believe it originated from Valerie’s Kitchen website. I adapted the recipe slightly based on the cut of beef that I used.
The whiskey marinade enhanced the flavor of the steak and created a “happy, happy” sensation upon the first bite. Once you experience the first bite, you will be curious to try other steak and bourbon brands’ cuts to see if the flavor changes.
The recipe indicates 2 to 4 hours of marinade time, and I would agree to stay within four hours.
The longer time would infuse more balsamic flavor and create a balanced steak-whiskey flavor. I used Makers Mark Bourbon whiskey because the primary grain used is wheat, which may give an earthy characteristic. This recipe would feed approximately four people.
- 2 pounds boneless tenderloin steak
- ¼ cup bourbon whiskey
- ¼ cup balsamic vinegar
- 1 Tbsp. Extra-virgin Olive oil
- 1 Tbsp. Dijon mustard
- 1 Tbsp. brown sugar
- Fresh ground pepper, to taste
- Cut the steak into serving sized pieces and place in a gallon sized plastic storage bag.
- In a small bowl or measuring cup, whisk together the whiskey, balsamic vinegar, olive oil, Dijon mustard, and brown sugar. Pour over the sirloin; seal the storage bag and turn over a few times to distribute the marinade. Refrigerate for at least 2 hours but no more than 4 hours.
- Grill the steak over medium high heat for 8 to 10 minutes on each side. You could also use a cast iron grill pan. Cook the steak until it is medium rare or medium. You will then season the steak to taste with the fresh ground black pepper while it’s on the grill or on a cast iron grill pan.
- Remove the steak from the grill or cast iron grill pan and allow it to sit for 5 to 10 minutes before serving.