About this recipe:This Irish whisky marinade is our favourite for using with steak. It adds a juicy and delicious flavour to the meat.
160ml extra-virgin olive oil
3 tablespoons Irish whisky
3 tablespoons soy sauce
1 tablespoon minced spring onion
1 tablespoon minced garlic
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/8 teaspoon crushed dried rosemary
4 (200g) steaks (T-bone, sirloin, rump, etc.)
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Method Prep:15min › Cook:12min › Extra time:1hr3min › Ready in:1hr30min
Combine the olive oil, whisky, soy sauce, onion, garlic, pepper, parsley, thyme and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
Preheat the barbecue for medium-high heat and lightly oil the cooking grate.
Cook the steaks until they are beginning to firm and are hot and slightly pink in the centre, 6 to 7 minutes per side. An instant-read thermometer inserted into the centre should read 60 degrees C. Cover the meat with two layers of aluminium foil and allow to rest in a warm area for 10 minutes before serving.