Chile-Bourbon Steak Marinade

"Gives a great flavor to steaks, also is great on chicken."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
35mins
Ingredients:
9
Yields:
1 cup
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ingredients

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directions

  • Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces.
  • Combine all remaining ingredients (including chopped anchos) and the reserved 1/2 cup of liquid (from soaking anchos).
  • Place marinade over steaks (a resealable ziplock bag works nicely) for up to 12 hours (refrigerated).
  • After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired.
  • Makes about 1 cup of marinade, enough for several steaks.

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Reviews

  1. Outta Here
    Great marinade on chicken. I used Balsamic vinegar for a little extra flavor. We have steak very rarely, so I am looking forward to trying this on a steak.
     
  2. ellie_
    Wonderful! Thanks for suggesting this marinade for buffalo steaks. I did increase the olive oil to 1/4 cup and used 1 canned pickled jalapeno and 2 dried New Mexico chiles -- not too spicy just perfect steak! Thanks for sharing -- this is a must for delicious, tender steaks with lots of flavor!
     
  3. sugarpea
    Used this on a couple of New York strip steaks. Sweet and hot and juicy and tender.
     
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