If Father’s Day rain spoils your grilling plans, here are bourbon-glazed steak tips to make in a skillet

Not all dads drink bourbon and not all dads eat steak, but if the dad in your life does, you’d be hard-pressed to find a better Father’s Day treat than this one. (Especially if this weekend’s rain forecast is accurate and you’re looking for a steak recipe to cook indoors instead of on a grill.)

These bourbon-glazed steak tips are a great way to feed a family for Father’s Day without serving individual steaks to everyone at the table. Contributed by Beef Loving Texans

By slicing any number of beef cuts into large cubes and soaking them in a marinade sweetened with bourbon, honey and balsamic vinegar, you can create a skillet full of caramelized beef tips, which is a nifty solution to feeding a family or a small gathering without serving individual steaks to everyone.

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You could use a Texas-made bourbon — among them, Garrison Brothers in Hye, Ben Milam Whiskey in Blanco, Balcones Distilling in Waco, Firestone & Robertson in Fort Worth and Ranger Creek in San Antonio – for the marinade or for serving on the rocks with the meal.

Ben Milam Bourbon is one of many Texas bourbons on the market today. The story behind the name is that founder Marsha Milam wanted to name her whiskey after ancestor Ben Milam, who was killed in battle after urging his fellow Texans to fight against Mexico in the Texas Revolution. The slogan on the bottle comes from a poem about Milam. Brooke Taelor Photography

The Conroe-based Mike Majkszak, who was a finalist in Beef Loving Texans’ Best Butchers in Texas contest, says that a bourbon-based marinade like this one will bring out the richness of the beef and tenderize the meat. Sirloin is usually the most affordable cut of beef, he says, which means you can usually buy a higher-quality sirloin without paying significantly more. Chat with your butcher if you’re looking for alternatives.

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Bourbon-Glazed Steak Tips

2 to 3 pound top blade roast, flat iron or sirloin steak
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons honey, divided
1/2 cup plus 2 tablespoons bourbon, divided
Spray oil
Salt, to taste

Cut beef into 1-inch cubes. If using top blade roast, make sure to cut away and discard the thick membrane that runs through the middle of the roast.

Combine Worcestershire sauce, soy sauce, balsamic vinegar, 1/4 cup honey and 1/2 cup bourbon in a bowl or zip-top bag. Add the steak tips and refrigerate overnight or at least 4 hours.

Heat a heavy, cast iron skillet to medium-high heat. Spray with a little oil. Drain the excess marinade from steak tips and discard. Place steak tips in the hot skillet. Cook 5 to 7 minutes until color develops.

Mix remaining bourbon and honey in a small bowl, then pour over steak tips to glaze. Continue cooking until glaze has caramelized and darkened to a rich brown color. The tips should have enough salt from the soy sauce, but you can taste them at this stage and add more salt if needed. Remove from heat, allowing 2 to 3 minutes to cool, then serve.

— From Beef Loving Texans (beeflovingtexans.com)

Author: Addie Broyles

Food writer for the Austin American-Statesman and Austin360.com.

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