Michaels - Barbecue Cookbook

Althoughthe flavor may be quite sweet, when teamed with a fresh crispy green salad youwill find this type of barbecued steak tastes wonderful.

Ingredients

4x 200g Rump, Fillet or Sirloin Steaks

240mlBourbon Whiskey

200gDark Brown Sugar

Instructions

1.You need to lightly score the surface of each steak with the tip of a sharpknife on one side (diagonally). Then place into a shallow dish with the sideyou have scored facing upwards. Now you must pour the bourbon over the steaksand then over the top sprinkle on the dark brown sugar before then rubbing itin.

2.Once you have done the above you must now cover the steak and place in therefrigerator and leave for 1 to 3 hours for the marinate to infuse into themeat. Around 15 minutes before you take the steaks out of the refrigerator youshould get your barbecue going. Once the barbecue is hot enough and you haveplaced the grill about 6 inches above the heat you can place the steaks on tothe grill sugar side down. Allow them to cook for around 4 to 5 minutes oruntil the sugar has caramelized.

3.Whilst the steak is going you should baste the side of the steak that is facingtowards you with the remaining marinade before then turning it over. Just aswith the previous side you should cook it again for around 4 to 5 minutes orcook until it is done to how you or your guests like it. Once the steak isready serve immediately with a fresh green salad.

Ifyou can its a good idea to allow the meat to remain in the marinade for atleast 12 hours as this will help to make it much more tender when it is cooked.

Ingredients

1Medium Tomato

1Shallot

60 mlRed Wine Vinegar

2Tablespoons Fresh Chopped Marjoram

1Tablespoon Fresh Chopped Rosemary

1Teaspoon Salt

Teaspoon Freshly Ground Pepper

680Grams Of Flank Steak

Instructions

1.In a blender put the tomato, shallot (which have both been chopped), themarjoram, rosemary, salt and pepper. Blend until they form a smooth paste andset aside covered in the refrigerator. If there is any of the puree remainingin the blender scrape it out into a sealable plastic bag into which you thenput the steak. Make sure you spend time moving the steak around in the bag soits all coated in the puree. Once all the steak has been coated you now placeit in the bag into the refrigerator and leave it to marinate for between 4 and24 hours. The longer you leave the meat to marinate in the puree the moreflavor it will take on.

2.Once the allotted time has passed you should now get the barbecue heated up andset the grill above the heat at a height that it cooks the meat on a mediumheat. Also make sure you oil the rack first. Once the barbecue is heated upenough you should grill the steaks for between 4 to 5 minutes per side if youwant yours medium rare or 6 to 7 minutes if you want yours to be medium. Youshould only turn the steaks once making sure you brash the side thats alreadycooked with some of the sauce you reserved earlier.

3.As soon as the second side of the steak has been cooked you should turn it overagain and brush it with more of the puree and then remove from the heat andplace on a clean plate. Now allow it to rest for 5 minutes before then thinlycutting the steak crosswise. Before serving you should spoon on the rest of thepuree.

Althoughthis particular recipe contains alcohol when you cook it off you will find alot of the whiskey taste has been removed instead a much sweeter oaky flavor isproduced.

Ingredients

120mlReduced Sodium Beef or Chicken Broth

3Tablespoons Whiskey

3Tablespoons Dijon Mustard

2Tablespoons Light Brown Sugar

1 LargeShallot (Finely Chopped)

1Teaspoon Worcestershire Sauce

1Teaspoon Freshly Chopped Thyme

450 GramSkirt Steak (Which has been trimmed and cut into 4 pieces)

Teaspoon Freshly Ground Pepper

Teaspoon Salt

Instructions

1.Preheat your barbecue to a medium high heat. Whilst the barbecue is heating upyou can prepare the sauce. To do this you need to combine in a saucepan thewhiskey, mustard, brown sugar, shallot, thyme and Worcestershire sauce. Bringall these ingredients to the boil then reduce the heat so that a lively simmeris maintained.

Itis important you stir this sauce frequently to prevent it sticking to the sidesof the saucepan and burning. Keep it simmering for around 6 to 10 minutes untilit has been reduced down by about half. Then remove from the heat.