April 04, 2011

Grilled Top Sirloin Steak with Garlic-Whiskey Butter

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I love grilled steaks, even pan fried steaks where you can scrape the pan and add a few spices and some oil or alcohol and you have some nice juices to pour over your steak. I also never really turn down whisky, especially when its in butter over my steak. With the whisky, shallots, garlic and herbs, this butter really holds its own in creating all the flavoring needed for the steaks and it is mouthwatering. Plus an extra bonus... you can make this hours or days before you are making your dish so preparation is almost obsolete.  

This Garlic-Whiskey butter makes all the flavor in the world for these steaks. We cook our steaks on the medium-rare side so cutting into this steak was so juicy and the butter just seeped right in, wonderful!
Grilled Top Sirloin Steak with Garlic-Whiskey Butter 
Recipe and photos by A Healthy Jalapeno

Garlic-Whiskey Butter:

1 stick unsalted butter, softened
1 shallot minced, soaked in 1/2 shot of Jack Daniels (or other whiskey)
3 tsp minced parsley
1 tsp minced garlic
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
3 tsp Jack Daniels (or other whiskey)
1/2 teaspoon sea salt
White pepper to taste

2 top sirloin steaks, or other favorite steak, about 1-inch thick
1 teaspoon kosher salt

1/4 teaspoon ground pepper
1/4 teaspoon garlic powder

Olive oil
Chopped parsley, optional

Make Garlic-Whiskey Butter:
Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels, parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. 

On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.

(rolled in wax paper and cold for easy cutting)
Prepare Steaks:
Allow meat to come to room temperature about 15 minutes before grilling.
Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare. 
Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.

Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.


1 comment:

Sarah E. said...

That looks incredible!!

Stopping by from TTT