Steaks are one of my very favorite things to make for my family, and by my family I mean me. Now, ask yourself – and be honest – isn’t that really the way your family eats? The cook gets to determine the cuisine for the family meal right?
I first heard of Sugar Steak in a culinary group I belong to online. Our discussion surrounded if anyone had tried such a steak, and if anyone knew the origins of the recipe, i.e. what cuisine it belongs to. Well, not to bore you with chef talk, I had not tried it out and was very eager to give it a try.
There are several recipes out there for a bourbon and brown sugar marinade. They varied from red pepper flakes as the heat component, to Tabasco sauce (reflected in this adaptation from Food52).
Marinade times fluctuate – however, I like to generally use about 1 hour for every pound of meat (beef rules). You can find more about marinades and their uses on our article “5 tips to a great marinade“.
When you are ready to serve this, this goes great with parsnip mashed potatoes, or mustard greens.
[gmc_recipe 4926]
