Sunday, July 2, 2006

Grand Marnier Grilled Setak

Grand Marnier Grilled Steak

  • 2 10 ounce Angus Rib-Eye steaks, approx. 1-inch thick (size 8-12 ounces, it's not rocket science here)
  • 6 oz. Grand Marnier
  • ¼ cup butter
  • 1 cup plus 2 tablespoons Worcestershire sauce
  • 2 teaspoons fresh ground cracked black pepper
  • 2 teaspoons kosher salt


Preheat grill or broiler to medium-high.

In a small saucepan, heat Grand Marnier, Worcestershire sauce and pepper over low heat. Add butter; gently stir until butter melts. Set aside ¼ of the mixture.

Season steaks lightly with salt. Place on grill; brush with sauce frequently. Grill steaks for 6 minutes on each side; less for medium-rare or a few minutes more for medium-well. Remove steaks promptly from grill, divide reserved sauce evenly between both, sprinkle with chopped parsely and enjoy!

For Appetizer Steak Bites - grill or broil as directed. Then cut into bite sized pieces, toss with the reserved marinade, insert toothpicks and serve on a plate or a bed or sliced tomatoes.

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