Sunday, December 13, 2009

Sirloin with Sweet Bourbon Reduction, Take 2


Broiled Top Sirloin, cut across the grain and drizzled with sweet bourbon reduction, accompanied by now-bloody mashed potatoes and pan-fried Italian squash.  Maybe I was a little hasty in the tenting time.

Last time, I forgot to image the bourbon reduction. When the opportunity came up to prepare this steak again, I figured it'd be a good way to redeem myself. And nearly forgot the reduction again!

I didn't change anything this time, except that the steaks were two smaller ones rather than one gigantic one. Maybe there is a difference between top sirloin and loin top sirloin? Someone, take me to school on this.

Click the link below to see how it looked last time and to get the link to the original recipe.

Sirloin with Sweet Bourbon Reduction

3 tbsp bourbon
2 tbsp packed dark brown sugar
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1/2 tsp pepper
1/4 tsp salt
1 (1-lb.) beef top sirloin steak (3/4 inch thick)

Combine all ingredients except steak in large resealable plastic bag.


Add steak, turning to coat; let stand at room temperature 15 minutes, turning frequently.


Heat broiler; spray broiler rack and pan with cooking spray. Remove steak from marinade; place on broiler rack. Pour marinade into small saucepan.


Broil steak 6 to 8 minutes for medium-rare, turning once. (Do not overcook or steak will be tough.)


Remove steak; cover loosely with foil.


Let stand 5 minutes; thinly slice diagonally.

Meanwhile, bring marinade to a boil; boil 2 minutes or until reduced to 2 tablespoons, watching carefully so marinade doesn’t evaporate completely.


Spoon sauce over steak.


Yep, just as tasty as last time. 


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