Video: Celebrate Dad with bourbon-marinated steak
Recipe: Bourbon-marinated skirt steak deluxe
- 1 cup soy sauce
- 1/2 cup finely chopped red onion
- 1/4 cup packed brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup bourbon
- 2 Tablespoon chopped shallots
- 2 Tablespoons chopped garlic
- 1 Tablespoon olive oil
- 1 teaspoon dry mustard
- Kosher salt
- Coarsely ground black pepper
- 2 8-ounce pieces beef skirt steak
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon dried parsley flakes
- 4 6-inch Cuban rolls or 4 kaiser rolls, split
- 2 large heirloom tomatoes, sliced
- 16 slices mozzarella cheese
For marinade, in a bowl whisk together soy sauce, red onion, brown sugar, Worcestershire sauce, bourbon, shallots, 1 tablespoon of garlic, the olive oil, mustard, a pinch of salt and a pinch of black pepper. Place meat in a resealable plastic bag. Marinate in refrigerator for at least 30 minutes or up to 1 hour turning occasionally.
Meanwhile, preheat broiler. In a small bowl whip together butter and remaining 1 Tablespoon garlic, the parsley, a pinch of salt, and a pinch of pepper. Spread butter mixture on cut sides of rolls. Place rolls, buttered sides up on a baking sheet. Broil for 1 to 2 minutes or until edges of the rolls start to brown. Remove from broiler; set aside.
Remove meat from marinade; discard marinade. Place meat on the rack of the uncovered grill directly over medium coals. Grill about 8 minutes or until medium doneness (160°F), turning once. Remove from grill; let stand 5 minutes to cool slightly, Thinly slice meat diagonally across the grain.
Divide meat slices among roll bottoms. Top each sandwich with some of the tomato slices. Add four slices of mozzarella cheese to each sandwich. Return to broiler; broil for 1 to 2 minutes or until cheese is melted and bubbly. Top sandwiches with roll tops. Cut in half and serve.
Makes 4 servings
Recipe: Fried corn
- 10 ears corn, peeled and cleaned
- 1/2 cup canola oil
- 8 strips bacon, diced
- 1 onion, diced
- 1 Tablespoon chopped shallot
- 1 Tablespoon chopped garlic
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- Black pepper
Cut kernels off the ears of corn, scrape out juices, and set aside.
Heat canola oil in a sauté pan over medium -high heat. Add diced bacon and cook until bacon is crispy. Add onion, shallot, and garlic; reduce heat.
Add corn, mix well, and cook for 5 minutes. Add flour and combine well; cook for an additional 3 to 5 minutes. Add chicken stock; simmer for 10 to 15 minutes, stirring frequently. Season to taste with salt and pepper.
Makes 6 to 8 servings
Recipe: Pound cake with mixed berries
- 1 ounce of olive oil
- 1 pint blueberries
- 1 pint raspberries
- 1 pint strawberries (cut in quarters with tops removed)
- 1 pint blackberries
- 1 ounce vanilla extract
- 2 ounces of Grand Marnier
- 1 ounce of granulated sugar
- 1 cool whip
- Fresh mint
- 1 store brought pound cake
In a medium sauté pan add one once of olive oil
Once pan is heated add blackberries, raspberries, strawberries, and blueberries into pan.
Add 1 ounce of vanilla extract Add 2 ounces of grand mariner and 1 ounce of granulated sugar. Let it cook down for 3-5 minutes, you can serve the compote warm or refrigerate it for later use.
On a small round dessert plate, place a 2 ounce slice of pound cake, followed by the mixed berry compote, and then place a scoop of cool whip.
Makes 4 servings
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