Top Butt Steak with Whiskey Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Everyonenot just whiskey fans and pyromaniacswill love this steak and its rich, tangy sauce. The type of whiskey you use will leave its own imprint on the sauce: Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction. Do be careful when flambéing: Because this recipe calls for a generous amount of whiskey, the flames may shoot quite high (its a necessary step to take the edge off the alcohol). Ingredients:
1 (2- to 2 1/4-pounds) boneless top butt sirloin steak (about 1 inch thick) |
1 tablespoon olive oil |
2 tablespoons finely chopped shallot |
1/2 cup whiskey |
1 cup reduced-sodium chicken broth |
2 tablespoons whole-grain mustard |
3 tablespoons unsalted butter |
1/2 teaspoon cider vinegar |
Directions:
1. Pat steak dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
3. While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in broth and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and vinegar.
4. Slice steak and serve with sauce.
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