Ingredients for Chile Bourbon Steak Marinade
- Serrano Peppers
- Ancho Chili
- Dried Onion Flakes
- Dried Oregano
- 1/2 cup bourbon
- Worcestershire Sauce
- 2 tablespoons olive oil
- White Wine Vinegar
- Garlic
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How to Make Chile Bourbon Steak Marinade
- Soak 4 ancho chiles in 1 cup of warm water for 30 minutes, or until softened.
- Remove chiles from water, reserving 1/2 cup of the soaking liquid. Discard the remaining water.
- Remove stems and seeds from the chiles and discard.
- Finely chop the rehydrated ancho chiles.
- In a blender or food processor, combine the chopped chiles, 1/2 cup reserved chile soaking liquid, 1/2 cup bourbon, 1/4 cup soy sauce, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon ground cumin. Blend until smooth.
- Place steaks (approximately 1.5 lbs) in a resealable bag or shallow dish. Pour marinade over the steaks, ensuring they are fully coated. Marinate in the refrigerator for at least 4 hours, or up to 12 hours for maximum flavor.
- Remove steaks from the marinade, and pat them dry with paper towels. Bring steaks to room temperature before cooking. Grill, pan-sear, or broil as desired.
- Makes approximately 1 cup of marinade – enough for several steaks or chicken breasts.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
23g
Fat
19g
Carbs
9g
