Whisky-Marinated Steak (Strip Loin)

Spike your grilled Strip Loin Steaks with a rye whisky and chili marinade. Serve with grilled vegetables and mashed potatoes.
Yield 4 Servings Prep. Time 5 min Marinating Time 30 min Cooking Time 10 min Total Time 45 min


Here are the following ingredients:

  • ¼ cup (60 mL) rye whisky, brandy or apple juice
  • 2 tbsp (30 mL) EACH soy sauce and vegetable 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 Strip Loin Grilling Steaks, ¾ inch (2 cm) thick (about 4 small)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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 steaks over medium-high heat in a closed barbecue for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C) at the least.

  3. Transfer to cutting board and let rest for 5 minutes. Slice across the grain.