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Recipes
Prairie-Style Barbecued Beef Steak

Recipe

Prairie-Style Barbecued Beef Steak

5 min prep

30 min marinating

10 min cooking

Serves 4

Difficulty 1/5

For a taste of the wild west, infuse lean Top Sirloin Cap steaks with a rye whisky and chili marinade. Serve with grilled vegetables and mashed potatoes.

Ingredients

¼ cup (60 mL) rye whisky, brandy or apple juice 2 tbsp (30 mL) EACH soy sauce and canola or sunflower oil 2 cloves garlic, minced 2 tsp (10 mL) brown sugar 1 tsp (5 mL) EACH chili powder and dried thyme 1 tsp (5 mL) coarsely crushed black peppercorns 1½ lb (750 g) Beef Top Sirloin Cap Grilling Steaks, ¾ inch (2 cm) thick (4 steaks)

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Directions

1. Combine whisky, soy sauce, oil, garlic, sugar, chili powder, thyme and peppercorns in sealable freezer bag. Add steaks to bag, turning to coat; seal and refrigerate for 30 to 60 minutes. 2. Discard marinade from meat; pat steaks dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 3. Transfer to cutting board and let rest for 5 minutes before serving.

Tip

For best browning and flavour, pat steaks dry with paper towels before grilling.

Cuts Used in This Recipe

Steaks

Top Sirloin Cap Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.