Booze: it's what's for dinner

In light of the fact that it is summer (yes, the summer solstice isn't until the 20-22nd, but socially summer starts after Memorial Day), I am obsessing over not having rolls of fat like anyone else with a pulse in North America. Thus, I have decided to switch things up a bit and incorporate booze into some non-cake items in an attempt to lay off dessert and be slightly more healthful (I don't envision this lasting very long). Last week, I used up the Kahlua for some boozy mocha brownies for a study date.* In keeping with the spirit of cleaning out bottles, I made some whiskey-marinated steaks.

Time: 5 minutes to prepare marinade, 15 minutes to cook steak.

VERDICT: surprisingly tasty, subtle hint of whiskey at the end of each bite. I suspect this would work really well for something on the grill or something that involves more sauce like steak tips. It'd probably also work really well in a barbecue chicken type situation.


*The brownies came out a little dry so I don't think they're worth writing about until I get them right.

Yes, those are shot glasses.

Whiskey Marinade

1 part whiskey (I used Jack Daniels because that's what I have excessive amounts of)

1 part soy sauce

1/2 part Dijon mustard

1 part brown sugar (I had a clump left in the pantry, white sugar probably works too)

1 part chopped green onion

1/2 part garlic

1. Dissolve sugar in whiskey and soy sauce. Combine with other ingredients in a large mixing bowl or Tupperware and coat meat evenly. I opted to not put precise measurements because I wanted to be able to scale up/down easily later.

2. Depending on what kind of meat you're working with, let the meat marinate between 2 hours-overnight (I cut up a round roast slab into smaller portions so I let them sit overnight).

I suspect the combination of fat marbling and whiskey is what made this tasty.

The finished product. And some veggies in the back.