Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Jun 1, 2011

Sugar Steak with Bourbon

It officially feels like grilling season now that Memorial Day has passed - although the Lush Chef's dad grills all year round.  Snow does not stop this man...

I don't have a grill at home, so I had been waiting for an opportunity to try this recipe from Food 52.  You can broil this in the oven, but it's just not the same to me.  Luckily, "Malbec's" aunt and uncle were having a BBQ in Topanga Canyon this past weekend.  I had also sent this recipe to my dad a few months ago to test out, and it was a success.  The sugar and the bourbon create a lovely caramelization, and the red pepper flakes give it a nice, light kick.  This recipe is now officially Lush Chef family-approved, as well as Lush Chef taste tester-approved.

Sugar Steak with Bourbon - serves 3-4
  • Steak!  The original recipe calls for flank, but I had some tri-tip on hand.  Just use whatever you want.
  • 1/4 cup light brown sugar
  • 1/4 cup bourbon
  • 1/2 tsp red pepper flakes
- Mix the sugar, bourbon and red pepper flakes in a bowl.
- Add the steak and coat all sides, rubbing in the sugar and pepper flakes.
- Place steak in a 1 gallon plastic bag and pour in the remaining sugar mixture.
- Let the steak marinate in the fridge for a minimum of 30 minutes, or up to 3 hours.
- When you're ready to grill, season with some salt and fire it up.  For broiling instructions, check out the original recipe.