• 7 Ratings

Top this steak recipe with shredded romaine, slivered onion, and jalapeno slices. If Texas toast is unavailable, use any thick-sliced white bread.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For marinade, whisk together bourbon, soy sauce, molasses, vinegar, and chili powder. Remove 1/4 cup for sauce. Prick both sides of steak with fork. Place in self-sealing plastic bag set in shallow dish. Pour marinade over. Seal; marinate refrigerated, 2 to 3 hours, turning occasionally.

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  • For sauce, in saucepan combine ketchup, 1/2 cup water, 1/4 cup reserved marinade, 2 Tbsp. butter, and 1/4 tsp. pepper. Bring to boiling over medium; set aside.

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  • Remove steaks from marinade; discard marinade. Brush meat with 1 Tbsp. cooking oil. Let stand at room temperature 30 minutes.

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  • For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 4 minutes. Move to unheated side of grill. Cover and grill 12 to 15 minutes more for medium rare (145 degrees F). Remove; let stand 5 minutes. Butter bread; place on hot grill. (For gas grill, preheat grill to medium-high. Adjust for indirect grilling. Grill as above.)

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  • Reheat sauce. Thinly slice steak and arrange on toast; pass sauce. Serves 6 to 8.

Nutrition Facts

513 calories; 27 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 169 mg cholesterol; 970 mg sodium. 560 mg potassium; 31 g carbohydrates; 1 g fiber; 12 g sugar; 35 g protein; 923 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 2 mcg vitamin b12; 81 mg calcium; 4 mg iron;

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2