Recipe courtesy of Certified Angus Beef LLC.
1/4 cup bourbon whiskey
1/4 cup brown sugar, packed
1/3 cup soy sauce
1 tablespoon minced fresh ginger (optional)
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons minced garlic
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
2 teaspoons freshly ground black pepper
1 1/2 pounds Certified Angus Beef® top round steak (1 1/2-inches thick)
1 cup honeydew, chopped
1 cup cantaloupe, chopped
1 tablespoon honey
1 teaspoon snipped fresh mint
- Prepare Bourbon Marinade: Combine marinade ingredients and marinate steak 6 to 8 hours or overnight.
- Prepare Melon Salsa: Combine salsa ingredients. Refrigerate until ready to serve. (Note: Prepare Melon Salsa on same day served.)
- Remove steak from marinade and discard marinade. Place steak on grill over med heat. Grill uncovered 25 to 28 minutes for medium-rare to medium doneness, turning once. Transfer steak to cutting board and allow to stand 3 to 5 minutes.
- Slice diagonally across the grain into thin strips. Serve with Melon Salsa and roasted potatoes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 334; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 115mg; Total Carbs: 15g; Fiber: 1g; Protein: 46g; Sodium: 392mg.
Recipe and photograph courtesy of Certified Angus Beef LLC.