Grilled steaks and risotto - that's a perfect combination in our house.
We usually grill filet mignon, but Jon picked up some NY Strip Steaks instead. The steaks seemed a little tough, so he created a marinade for them.
The steaks marinated in this mixture for about 6 hours.
- 2 oz olive oil
- 3 cloves garlic
- 1 tsp white pepper
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 tsp dried thyme
- 1.5 oz scotch (he used Johnny Walker Red)
One hour before grilling, he added 3 dashes Worcestershire.
This marinade was delicious, and sweeter than we both expected (in a good way!). Also, the steaks became much more tender than they would have been if we didn't marinate them.
I served the steaks with barley risotto and sauteed spinach.
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