Whiskey Glazed Flat Iron Steaks And Grilled Potatoes
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Brown Sugar1 cup
Olive Oil4 cloves
Garlic (smashed)680 g
Yukon Gold Potatoes2 tbsps
Chives (chopped fresh)1 tsp
White Wine VinegarDirections:
1
Preheat a grill on medium-high heat
2
Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved
3
Stir in 2 tablespoons of the oil and the garlic
4
Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes
5
Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot
6
Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water
7
Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes
8
Drain well
9
Toss with 1 tablespoon olive oil
10
Remove the steaks from the marinade and pat dry with paper towels
11
Pour the marinade into a small pot and bring to a boil
12
Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak
13
Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time
14
(If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut)
15
Transfer to a large plate to rest for 5 to 10 minutes
16
While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total
17
Transfer the potato wedges to a bowl
18
Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste
19
Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side