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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

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With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, June 1, 2014

Grilled Steaks with Bourbon-Fig Sauce


Recipe updated June 2015

A little salt and pepper are all a great steak really needs, but sometimes I like to dress up the meat in a little savory sauce with just a hint of sweetness—and more than a hint of bourbon.

Here, I paired the oaky liquor with fruity fig preserves and a touch of maple syrup. Shallot and garlic help balance the overall flavor.
   
This sauce would be a great addition to lamb, pork chops, or grilled chicken, as well. And if you like bourbon-based sauces, check out Pan-Seared Chicken with Bourbon-Apricot Sauce and VegetablesGrilled Lamb Chops with Pomegranate-Bourbon Sauce, and Steak-and-Potato Skewers with Hoisin-Bourbon Sauce.

Serves 2

Ingredients
  • 1 tbsp unsalted butter
  • 2 tsp finely chopped shallot
  • 1 small garlic clove, finely chopped
  • 3 tbsp fig preserves
  • 2 tbsp bourbon (or to taste)
  • 2 tsp maple syrup
  • sea salt
  • freshly ground black pepper
  • 2 8- to 9-oz New York strip steaks, about 1-inch thick

Sauce Ingredients
Preparation
  1. Prepare a grill for medium-high heat.
  2. Heat a small saucepan over medium-low heat and melt the butter. Add the shallot and garlic and cook 2 minutes.
  3. Add the fig preserves, bourbon, and maple syrup and season with salt and pepper. Bring to a light simmer, then reduce the heat and cook slowly, stirring frequently, 5 minutes.
  4. Remove from the heat. If not using right away, cover and let stand at room temperature. Reheat gently just before serving.
Shallot and Garlic in Butter
Bourbon-Fig Sauce
  1. Brush both sides of the steaks with olive oil. Season with salt and pepper and grill 2 minutes over direct flame. Turn and grill 2 minutes on the other side.
  2. Continue grilling and turning until the steaks are medium-rare, 10-12 minutes total (depending on thickness), moving off-heat as needed to prevent flare-ups.
  3. Remove the steaks and let rest 3 minutes.
Seasoned Steaks
Steaks Beginning to Grill
Steaks after First Turn
Grilled Steaks
To serve, plate the steaks and drizzle each with sauce.

Grilled Steaks with Bourbon-Fig Sauce

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