Bourbon-Marinated Round Roast


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A wonderful meal for a date. This recipe only takes about an half hour to prepare and cook.

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  • 1 bottom or top round or top sirloin (might be labeled London broil), about 2 lbs.
  • 3 Tbs. olive oil
  • 2 Tbs. Dijon or other spicy European-style mustard
  • 1/4 C. bourbon
  • 1/3 C. soy sauce
  • 2 Tbs. red wine vinegar
  • 1 Tbs. Worcestershire or A-1 steak sauce
  • 1/4 C. light or dark brown sugar
  • 2 Tbs. minced red onion
  • 1 Tbs. minced fresh ginger (optional)
  • 1 Tbs. minced fresh garlic
  • 1 Tbs. salt
  • 2 tsp. (freshly ground) black pepper

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Combine marinade ingredients in a small bowl. Score the steak with about one-fourth inch deep cuts in diagonal lines about 1 1/2 inches apart. Pierce the steak all over with a fork. Put the steak in a zipper-style plastic bag and pour the marinade in. Marinate up to two days, but at least eight hours. Remove steak from marinade. Pat it dry (so it can brown well). Grill over hot coals or 4 to 5 inches from the broiler unit, flipping it every three or four minutes. Cook 15 to 20 minutes or until the steak registers 125 to 140 degrees on a meat thermometer, or is no more than medium-rare (quite pink in the center and just turning gray around the edges) when you cut into it. Cover the steak loosely with foil and let it stand 15 minutes before slicing on the slant as thinly as possible.

Yield: 8 Servings.

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