Bourbon-Glazed Steak Tips
Sweet-and-smoky bourbon-glazed steak tips come together fast. Marinate tender Sirloin or Flat Iron, sear in a hot skillet, then finish with a boozy honey glaze that caramelizes to a rich, sticky finish. Serve with mashed potatoes or roasted veggies for a holiday-worthy beef supper in 30 minutes.
Recipe Courtesy Of:
Cook Time: 30 Minutes
Servings: 6
Ingredients: 8
Ingredients
Preparation
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Step 1
Cut beef into 1-inch cubes. If using Top Blade Roast, make sure to cut away and discard the thick membrane that runs through the middle of the roast.
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Step 2
Combine Worcestershire sauce, soy sauce, balsamic vinegar, ¼ cup honey, and ½ cup bourbon in a bowl or zip top bag. Add the steak tips and refrigerate overnight, or at least 4 hours.
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Step 3
Heat a heavy based or cast iron skillet to medium-high heat. Spray with a little oil.
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Step 4
Drain the excess marinade from steak tips and discard.
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Step 5
Place steak tips in the hot skillet. Cook 5-7 minutes until color develops.
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Step 6
Mix remaining bourbon and honey in a small bowl, then pour over steak tips to glaze. Continue cooking until glaze has caramelized and darkened to a rich brown color. The tips should have enough salt from the soy sauce, but you can taste them at this stage and add more salt if needed.
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Step 7
Remove from heat, allowing 2-3 minutes to cool, then serve.
Nutrition Information
403 Calories
3.3g SAT FAT
45g PROTEIN
3.7 mg IRON
8.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using Top Sirloin: 403 Calories; 79 Calories from fat; 8.8 g Total Fat (3.3 g Saturated Fat; 3.5 g Monounsaturated Fat); 118 mg Cholesterol; 950.8 mg Sodium; 20.9 g Total Carbohydrate; 0.1 g Dietary Fiber; 45.1 g Protein; 3.7 mg Iron; 718.3 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 17.8 mg Niacin (NE); 1.0 mg Vitamin B6; 2.5 mcg Vitamin B12; 8.4 mg Zinc; 51.7 mcg Selenium; 170.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium and Thiamin.
The Essential Ingredients
Flat Iron Steak: Cut from the chuck, the Flat Iron is an extremely tender cut with good marbling. It’s great for grilling.
Worcestershire Sauce: A bold and tangy sauce that is packed with umami flavor. This sauce is a blend of vinegar, anchovies, molasses, and spices.
Soy Sauce: A salty, umami-packed condiment made from fermented soy beans, perfect for marinades, sauces, and stir fry. It’s been used in Asian cuisines for centuries.
Balsamic Vinegar: A dark vinegar that originated in Italy. Made from grape juice aged in wooden barrels. Sweet tart taste.
Honey: A natural sweetener that comes from bees and the nectar of flowers. Commonly used in baking, cooking, dressings, and beverages.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can the beef cut be subbed?
Yes. Substitute with Sirloin chunks, New York Strip, or boneless Ribeye. Avoid tough cuts like chuck roast, which require long braising to become tender.
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Is the bourbon safe for kids to eat?
Yes. Simmering the glaze over MEDIUM-HIGH heat for several minutes evaporates nearly all of the alcohol content, leaving behind only the caramel and oak notes of the bourbon flavor.
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How do I avoid overcrowding the pan?
Sear the steak tips in batches if your skillet isn’t large enough to keep space between the pieces. Overcrowding traps steam, which boils the meat gray instead of giving it a rich, caramelized brown crust.
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