Bourbon-Mustard Steak Kebabs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 359
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 28
- Cholesterol
- 90
- Sodium
- 442
- Total: 40 min (plus 2 hours of marinating)
- Active: 40 min
Ingredients
2 tablespoons vegetable oil, plus more for the grill
3 to 4 sprigs thyme
3 cloves garlic, smashed
Freshly ground pepper
2/3 cup bourbon or rye whiskey
1 tablespoon packed brown sugar
1/4 cup whole-grain mustard
Kosher salt
1 3/4 pounds tri-tip steak, cut into 1- to 1 1/2-inch chunks
1 small red onion, cut into 3/4-inch chunks
Directions
- Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
- Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
- Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
- Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.