This Irish whiskey marinade is our favourite for using with steak. It adds a juicy and delicious flavour to the meat.
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I went less on the oil, more on the whiskey, and more on the garlic. Boiled the left over marinade and put mushrooms and onions in it for a steak topping. The guys are still talking about it today! Very good recipe!!! Will be making again!!!! - 11 Mar 2009 (Review from Allrecipes US | Canada)
I used this marinade last night with just a few changes. Used 1/4 cup oil with 2/3 cup of the whiskey. I also added fresh herbs as I have them growing in my garden and a low sodium soy. I chopped 2 green onions and used 2 cloves minced garlic. I was in a hurry so I could not marinate for long...so I let it sit in a freezer bag for an hour at room temp. Perfection!! The meat was tender and very flavorful. The extra whiskey really gives it a buttery soft taste and you can actually taste the whiskey. I hate recipes that use so little of the liquer you never really taste it at all. This way worked best. I then took the left over marinade and used it to deglaze a pan of sauteed mushrooms and onions to make a side dish. It was awesome. Will be using this all the time now for flat iron steaks. Thanks so much! - 16 Jul 2009 (Review from Allrecipes US | Canada)
This recipe was great . . . getting the Flat Iron Steak was KEY. I think next time I will reduce the oil a little bit and increase the whiskey. Thanks for sharing! - 22 Mar 2009 (Review from Allrecipes US | Canada)