An Irish Main Event – Irish Whiskey Steak

St. Patrick’s Day arrives this coming weekend and we are ready! My sister recently thinned out her cookbook collection and I became the proud recipient of an Irish Pub cookbook. It sits on the cupboard that we use as a book shelf situated near the pantry. It resides on the shelf next to the Traditional Irish Food cookbook I brought back from our 2001 trip to the Emerald Isle. We’ve only tried a few of the recipes in my “new cookbook” so far and this is one of them. I chose this one due to its use of Irish whiskey as an ingredient. I am a fan of Irish whiskey, both as a drink and as in ingredient in food. According to the cookbook author, “The Irish believe that a person can’t have too much Irish whiskey, so eating food made with it, as well as drinking it, must be a real blessing.”  I would concur.

After making, eating, and enjoying the steak prepared this way, we wholeheartedly agree! The steak was the main attraction of a wonderful meal, and perfect for St Patrick’s day celebrations!

Irish Whiskey Steak

Irish Whiskey Steak (adapted from McQuire’s Irish Pub Cook Book by Jessie Tirsch)  Total Time Required: 25 minutes + marinating time, Prep Time: 15 minutes, Marinate Time: 8 hours, Cook Time: 12 minutes,  Makes 6 – 8 servings

Ingredients:

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Irish whiskey
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon dry mustard
  • 1 teaspoon garlic, crushed
  • freshly ground black pepper
  • 2 pounds flank steak

Directions:

In a small bowl, whisk together the oil, vinegar, lemon juice, whiskey, soy sauce, Worcestershire, parsley, mustard, garlic, and pepper.

Whisk together the ingredients for the marinade.

Place the meat in a glass baking dish and pour the marinade over it. Turn the meat once or twice to cover it evenly with the marinade. Cover the dish and refrigerate for 8 hours, turning the meat over a few times while it marinates.

Marinate the meat for 8+ hours.

Preheat the grill to medium high. Place the steak on the grill, brushing it with some marinade.

Place the steak on the grill preheated to medium-high.

Grill for 3 – 5 minutes per side. Remove the steak from the grill and allow it to rest for 5 minutes.

Grill the steak for 3 – 5 minutes per side.

Heat the remaining marinade in a small saucepan over medium heat just until it comes to a boil.

Bring the marinade to a boil.

Slice the meat against the grain in thin slices.

Thinly slice the meat.

Serve with the marinade.

Serve the meat with the marinade.

Get ready for a delicious St. Patrick’s Day!  ~Linda

Irish Whiskey Steak (adapted from McQuire’s Irish Pub Cook Book by Jessie Tirsch)  Total Time Required: 25 minutes + marinating time, Prep Time: 15 minutes, Marinate Time: 8 hours, Cook Time: 12 minutes,  Makes 6 – 8 servings

Ingredients:

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Irish whiskey
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon dry mustard
  • 1 teaspoon garlic, crushed
  • freshly ground black pepper
  • 2 pounds flank steak

Directions:

In a small bowl, whisk together the oil, vinegar, lemon juice, whiskey, soy sauce, Worcestershire, parsley, mustard, garlic, and pepper. Place the meat in a glass baking dish and pour the marinade over it. Turn the meat once or twice to cover it evenly with the marinade. Cover the dish and refrigerate for 8 hours, turning the meat over a few times while it marinates.

Preheat the grill to medium high. Place the steak on the grill, brushing it with some marinade. Grill for 3 – 5 minutes per side. Remove the steak from the grill and allow it to rest for 5 minutes.

Heat the remaining marinade in a small saucepan over medium heat just until it comes to a boil.

Slice the meat against the grain in thin slices. Serve with the marinade.

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