INGREDIENTS:1-1½ lbs. Certified Angus Beef™ top round steak, 1 ½ inches thick
Bourbon Marinade:
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
¼ cup bourbon whiskey
1/3 cup soy sauce
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
¼ cup brown sugar
2 Tbsp. minced garlic
1 Tbsp. minced fresh ginger (optional)
1 tsp. salt
2 tsp. freshly ground black pepper
Melon Salsa:
1 cup chopped honeydew
1 cup chopped cantaloupe
1 tsp. snipped fresh mint
1 Tbsp. honey DIRECTIONS:Combine marinade ingredients. Add steak, cover, and refrigerate 6-8 hours or overnight. Remove steak from marinade and discard marinade. Place steak on grill over medium heat. Grill uncovered for 25-28 minutes to prepare medium rare to medium, turning once. Transfer steak to cutting board and allow to stand 3-5 minutes. Slice diagonally across the grain into thin strips.
If using tenderloin steaks, select four steaks totaling 1 ½ pounds. Marinate for 2 hours or less. Grill 13-16 minutes to prepare medium rear to medium, turning once. Transfer steaks to serving plate.
Combine salsa ingredients. Garnish steak with salsa. Serve with roasted potatoes. NUTRITIONAL INFORMATION: SERVINGS:4 servings From: PHOTO CREDIT:Photo Credit: CERTIFIED ANGUS BEEF™
