If you are a meat-eater then steak is probably at the top of your list of foods that you love to have for dinner. We love steak in our house and while we each seem to have our favorite cuts (Michelle loves New York strip, Sean likes London broil and I like Rib-Eye) just about any type of steak can do really well for a meal if it’s prepared correctly. The big problem with steak of course is that it tends to be very expensive. I try to get it on sale when I can and make the most of some of the less-expensive, lower cuts of meat and make them work, which is why London broil can be such a great choice. If you prepare it right it can be just as tender as any other steak and it costs much less than what you will pay for tenderloin, rib-eye, strip steak or sirloin. Very often when I see steak recipes that I really like I look for ways to adapt it for lesser cuts of beef. That is what I did with this recipe from Guy Fieri of Food Network. The original recipe calls for flat-iron steaks, which can be kind of pricey around here. I decided to give it a try with a London broil I got on sale instead to see how it would come out. Also, since I don’t have a grill to cook everything outside, I had to break out my trust cast-iron grill pan for this one. I think it did just fine.

Whiskey Glazed Steak with Grilled Potatoes

1/2 cup whiskey, such as Jack Daniels ( I used Maker’s Mark myself, but whatever you have is good)
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce flat-iron steaks, filet mignon steaks or other cut of steak ( I used a 2 pound London broil)
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

If you are cooking on a grill, pre-heat a grill to medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steak, turn a few times to coat the steak with the marinade and let it stand at room temperature for 20 minutes.

Meanwhile, quarter each potato lengthwise to form wedges and put them in a medium pot. Cover the potatoes with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring the water to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes well and toss them with 1 tablespoon of olive oil.

Remove the steak from the marinade and pat it dry with paper towels. Pour the marinade into a small pot and bring it to a boil. Boil the marinade for 2 to 3 minutes until it is slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.

Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. If you are cooking the filet mignon steaks or another cut of steak , you will need to increase your cooking time to account for the thicker cut of the meat. For the London broil, I cooked it for about 6 to 7 minutes per side. Transfer the steak to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until they are well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.

Toss the grilled potatoes with the remaining 1 tablespoon of olive oil, the chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve it drizzled over the steaks with the potatoes on the side.

Since I used my grill pan, I did the steak first and while it rested I put the potatoes on to grill them up. The glaze for the steak is a little on the sweet side and there is definite dominant flavor of the whiskey so if that’s not your thing the glaze might not be for you. However, I loved the flavor it imparted onto the steak and everyone else seem to really enjoy it as well. The potatoes were the big hit, with all of them getting gobbled up right away. The London broil worked out quite well with this dish so I think you could easily substitute in whatever cut of steak you prefer here to fit the recipe. I served it with some fresh green beans, sautéed onions and corn on the cob to round out the meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!