Best 6 Onion Garlic And Bourbon Steak Marinade Recipes

BOURBON MARINATED STEAK TIPS

Steps:

• Using a large bowl, whisk together all ingredients except for steak tips.
• Place steak tips in a large ziptop plastic bag. Add marinade; turn steak tips several times to ensure well coated.
• Close bag, squeezing out all air as you close it. Refrigerate for 6-8 hours, or overnight.
• Using a large cast iron pan, add vegetable oil and butter. Place over medium-high heat. Once butter has melted, add steak tips. Cook, turning occasionally, until steak reaches desired level of doneness.
• Let steak tips rest for 5 minutes before serving.

GRILLED BEEF SKIRT STEAK WITH ONION MARINADE

Steps:

• Make the onion marinade:
• Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
• To make the skirt steak:
• Prepare a grill to medium-high heat.
• Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
• Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.

GRILLED BOURBON ONIONS

Steps:

• Preheat a grill to medium. Brush the onions with vegetable oil on both sides and season with salt and pepper. Grill, covered and turning occasionally, until tender and charred, 15 to 20 minutes; roughly chop.
• Combine the bourbon, ketchup, brown sugar and Worcestershire sauce in a large skillet. Simmer over medium-high heat until the sauce has thickened and the alcohol has burned off, about 3 minutes. Stir in the balsamic vinegar and add the onions. Season with salt and pepper. Serve warm or at room temperature.

MARINATED STEAK WITH GRILLED ONIONS

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS

Steps:

• Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
• Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
• Heat grill to high.
• Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

BOURBON MARINADE

Steps:

• Combine all ingredients in a small bowl.
• Mix well and refrigerate.