This recipe reuses the marinade after it is boiled so that it is safe to use. If you want to skip that part, then just marinade the meat in bourbon and discard.
Using Worcestershire sauce in a meat dish in a kosher kitchen can be tricky because it contains anchovies. Look for a kosher certification mark which is not accompanied by a “fish” notation, that sauce can be used in a meat dish.
- Cook Time
- Prep Time
- 6 to 8Servings
- 1 cup whiskey/bourbon
- ⅔ cup soy sauce
- ½ cup lime juice
- 2 tablespoons Worcestershire sauce (Make sure it is not OU-Fish)
- 1 cup brown sugar
- Few fresh sage sprigs
- 1 - 2 pound London Broil
1. Put whiskey, soy sauce, lime juice, and Worcestershire sauce in a resealable plastic bag.
2. Add sugar, seal, and shake until mixed. Remove sage leaves from the stem, tear, and add.
3. Place London broil in the bag and let marinade for 4 hours or overnight.
4. In a cast sauté pan heat evoo on high heat. Sear meat for 2 minutes on each side, then place on grill preheated to medium. Cook to desired doneness, 155°F is medium.
5. After meat is removed from the pan, carefully (bourbon is flammable) pour the rest of the marinade into the pan. Bring to a boil then reduce to medium low, until marinade reduces by half.
6. Slice meat with the grain, on a bias and serve with sauce reduction.