Bourbon-Ancho Marinated Top Round with Cape Gooseberry Relish (Bobby Flay) |
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Prep Time: 1455 Minutes Cook Time: 30 Minutes |
Ready In: 1485 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 tablespoons dijon mustard |
1/4 cup bourbon whiskey, such as maker's mark |
1/3 cup soy sauce |
2 tablespoons ancho chile puree |
2 tablespoons red wine vinegar |
1/4 cup light brown sugar |
1 small red onion, coarsely chopped |
3 cloves garlic, chopped |
coarsely ground black pepper |
1 (2-inch thick) top round or top sirloin steak, 2 to 3 pounds |
salt |
1 pound cape gooseberries, sliced in half |
1 red onion, grilled and thinly sliced |
1 red pepper, grilled, peeled and chopped |
1 yellow pepper, grilled, peeled and chopped |
1/4 cup rice wine vinegar |
2 tablespoons olive oil |
1/4 cup chopped cilantro |
salt and freshly ground pepper |
Directions:
1. Combine the oil, mustard, whiskey, soy, ancho chile, red wine vinegar, brown sugar, onions, garlic and black pepper in a medium bowl. Place the steak in a large baking dish, pour marinade over and turn to coat. Cover and marinate in the refrigerator for 1 to 2 days.
2. Preheat grill to high. Remove steak from marinade, season with salt and grill for 15 to 20 minutes or until medium rare. Remove from the grill and let rest 10 minutes before slicing. Serve with relish on side.
3. Cape Gooseberry Relish:
4. Combine all ingredients in a medium bowl. Serve at room temperature.
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