What's for dinner?

Start With:

1-1½ lbs. Top Round Steak
(1½ -inches thick)

Bourbon Marinade:

3 Tablespoons Olive Oil
2 Tablespoons Dijon Mustard
¼ Cup Bourbon Whiskey
1/3 Cup Soy Sauce
2 Tablespoons Red Wine Vinegar
1 Tablespoon Worcestershire Sauce
¼ Cup Brown Sugar
2 Tablespoons Garlic, minced
1 Tablespoon Fresh Ginger, minced (it can be optional but I wouldn't miss out trying it at least once)
1 Teaspoon Salt
2 Teaspoon Freshly Ground Pepper

Melon Salsa:

1 Cup Chopped Honeydew
1 Cup Chopped Cantaloupe
1 Teaspoon Snipped Fresh Mint
1 Tablespoon Honey

Combine the marinade ingredients. Add steak, cover, and refrigerate 6-8 hours or overnight. Remove the steak from marinade and throw away the marinade. Place the steak on the grill over medium heat. Grill uncovered 25-28 minutes for medium rare to medium doneness, turning once. Take from the grill and allow the steak to stand for 3-5 minutes for easier cutting. Slice diagonally across the grain into thin strips.

Combine salsa ingredients. Garnish steak with salsa.
Serve with roasted potatoes.
Serves: 4


The above recipe is from the original, however my family likes a more southwestern flavor so I have made some substitutions and received rave reviews and many accolades. Life's too short for mild salsa so I replaced the melon garnish with the ambrosial mango salsa from shmOOnkie pOOnks's 2 Simple Salsas write up and for a lighter fare side dish serve with a side of Colorless Green Idea's heavenly delectable Black beans and rice in place of the roasted potatoes.

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