Grilled Irish Striploin of Beef with Whiskey BBQ Glaze
by Kevin Dundon
4 people
8 minutes
10 minutes
Ingredients
- 80 g Butter , melted
- 3 tbsp Honey
- 1 tbsp Olive Oil
- 4 medium Striploin Steak
- 1 tbsp Tomato Puree
- 3 tbsp Whiskey of choice
- 2 tbsp Worcestershire Sauce
TO SERVE
-
1
bunch
Cherry Tomatoes
, halved
-
1
medium
Lemon
, juice only
-
2
tbsp
Olive Oil
-
100
g
Salad Leaves
-
1
medium
Shallot
, finely sliced
Method
- Start by making the whiskey glaze; in a small bowl, combine the melted butter, whiskey, honey, tomato purée, smoked paprika and Worcestershire sauce. Stir until smooth and set aside.
- Preheat the barbecue to medium or until the charcoal ashes turn white, oil the barbecue ridges. Brush the steaks with a little oil on both sides and season.
- Add the steaks to the barbecue, do not move for at least 2 minutes or until the edges are caramelised. Turn the steaks over and cook for a further 3 minutes for medium-rare. Brush the steaks with the whiskey glaze and continue to cook a further 2-3 minutes. Baste the steaks with the glaze to coat, remove from the barbecue and leave rest for a minute. Place the salad leaves in a bowl with the cherry tomatoes and sliced shallot. Add a good squeeze of lemon juice and some olive oil. Toss to combine.
- Carve each steak and top with a spoon of extra whiskey glaze. Serve with the salad.
