Ingredients

¼ cup (60 mL) rye whiskey 2 tbsp (30 mL) EACH teriyaki sauce and vegetable oil 2 cloves garlic, minced 2 tsp (10 mL) liquid honey 1 tsp (5 mL) EACH chili powder, herbes de Provence seasoning and coarsely ground pepper 1½ lb (750 g) Beef Bottom Sirloin Tri-tip Grilling Steak, ¾ inch (2 cm) thick (about 6 small steaks)

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Directions

1. Combine whiskey, teriyaki sauce, vegetable oil, garlic, honey, chili powder, herbes de Provence and pepper in a large sealable freezer bag. Add steaks to bag, massaging marinade into meat; seal and refrigerate for 4 to 8 hours. 2. Remove meat from marinade; discard marinade. Pat steaks dry with paper towel. Grill steaks in a closed barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least. 3. Transfer steaks to cutting board, cover with foil and let rest 5 minutes. Slice thinly on the diagonal to serve.

How to Cook It

Grilling

Cuts Used in This Recipe

Bottom Sirloin Tri-Tip

Grilled Whisky-Marinated Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Bottom Sirloin Tri-Tip Grilling Steak