New York Strip Steak Bourbon Whiskey Marinade

Ingredients for 1 servings:

• 1 cup water
• ½ cup whiskey (bourbon)
• 0.3 cup soy sauce
• 2 tbsp lemon juice
• ½ cup brown cane sugar
• 1 tbsp Worcestershire sauce
• 1 tsp chili sauce, hot
• 1 tsp, heaped black pepper, coarsely ground
• 1 clove(s) garlic
• 1 piece(s) ginger root
• e.g. rump steak(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 30 minutes; Total time approx. 16 hours 45 minutes

Marinade for grilled rump steaks

Cut the garlic clove and ginger into thin slices and place them in the bottom of a sealable container large enough to hold the meat, but not too large, as you want the meat to be covered with the marinade. Mix all the liquids, pepper, and cane sugar well in a mug and add the liquid. Place the meat on the pan. It should be just covered with the marinade. If necessary, add a little water. Turn the meat over several times while marinating and then let it rest in the refrigerator for 8 hours. Then turn it over once and let it rest in the refrigerator for another 8 hours. Let the chilled meat rest at room temperature for one hour before grilling. For best results on a charcoal grill, first sear both sides for 2 minutes over direct heat and then cook them indirectly in a closed kettle grill. The time depends on the thickness of the meat.