* Exported from MasterCook *
Cowboy Steak With Jack Daniels Sauce
Recipe By : Executive Chef Bruce Jacobs
Serving Size : 2 Preparation Time :0:00
Categories : Beef Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Porterhouse Steaks (12 Oz Each)
= cut /2-inch thick
Marinade:
3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
2 Tablespoons fresh rosemary -- minced
2 Tablespoons fresh thyme -- minced
1 1/2 Tablespoons whole black peppercorns
2 Teaspoons grated lemon zest
1/2 Teaspoon kosher salt
Sauce:
2 Tablespoons butter
1/2 sweet onion -- sliced thin
1 Large portabella mushroom -- diced
1/2 Tablespoon garlic -- crushed
1/4 Cup Jack Daniels
1/2 Cup prepared brown sauce
= (such as Heinz Homestyle)
2 green onions -- chopped
Salt and freshly ground pepper to
taste
Potato Pockets (see recipe)
In a food processor fitted with the metal blade or blender,
combine lemon juice, olive oil, rosemary, thyme, black
peppercorns, lemon zest and salt to form a paste. Rub the
steaks with marinade and place them in a plastic sealable
bag. Marinate overnight.
To prepare the sauce: In a large skillet, melt the butter.
Add the onion, mushroom and garlic. Saute 5 to 7 minutes or
until tender. Remove the pan from the heat and add Jack
Daniels. Return the pan to the heat and flame the Jack
Daniels. Mix in brown sauce. Heat through. Then stir in
green onions, salt and pepper.
At camp: Grill the steak over an open flame until desired
degree of doneness is reached. Reheat sauce and pour it
over meat. Serve with Potato Pockets.
Cook's note: Marinate the steak and make the sauce the day
before you leave. The sauce should be reheated just before
serving. 2 servings.
From executive chef Bruce Jacobs of Bristol Farms,
Manhattan Beach, Calif. jmerrill@prodigy.com
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