Grilled Beef Steaks with Espresso-Bourbon Sauce
4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each) or 2 Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)
Salt and pepper
¾ cup Stubb’s Hickory Bourbon Barbeque Sauce
1/4 cup reduced-sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
Combine all sauce ingredients in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Keep warm.
Place steaks on grid over medium, ash-covered coals. Grill tenderloin steaks, covered, 10 to 14 minutes (top loin steaks 11 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with sauce. Makes 4 servings.
Cook’s Tip: To broil, place Tenderloin Steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat (Strip Steaks 3 to 4 inches from heat). Broil Tenderloin Steaks 13 to 16 minutes (Strip Steaks 13 to 17 minutes) for medium rare to medium doneness, turning once.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
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