Ingredients:
4 One Pound Cube Steaks
1/2 Cup Of Stonewall Kitchen Vidalia Onion Fig Sauce
1/2 Teaspoon Of Kosher Salt
1/4 Teaspoon Of Coarse Ground Black Pepper
3 Tablespoons Of Fresh Squeezed Lime Juice
1 Large Chopped Vidalia Onion
4 Tablespoons Of Extra Virgin Olive Oil
1/2 Teaspoon Of Tone's Onion Powder
1/2 Teaspoon Of Tone's Garlic Powder
1/4 Cup Of Jameson Irish Whiskey
3 Tablespoons Of C&H Brown Sugar
1/4 Cup Of Premier Japan Ginger Soy Sauce
1/4 Teaspoon Of Tone's Crushed Red Pepper Flakes
Information:
Serving Size 4
430 Calories Per Serving
18 Grams Of Fat
Preparation Instructions:
To begin this recipe, you will first need to take out a small mixing bowl. Next add in the Stonewall Kitchen Vidalia Onion Fig Sauce, kosher salt, black pepper, lime juice, chopped Vidalia onion, extra virgin olive oil, onion powder, garlic powder, Jameson Irish Whiskey, brown sugar, ginger soy sauce, and crushed red pepper flakes. Using a metal whisk or a wooden spoon, vigorously whip these ingredients together until you have a smooth and even marinade sauce. Once your sauce is ready, take out a large sealable freezer bag, and add in the steaks and marinade, then seal it shut. Once the bag is shut, work the sauce into the steaks so that you have an even coating, then place the bag into the refrigerator to marinate for four to eight hours. During the marinating process, be sure to flip your bag over every hour or so. When the steaks have thoroughly marinated, fire up your backyard barbecue to medium high heat. Grease your grill grate with olive oil. You are now ready to toss on your steaks, searing each side over high heat for two to three minutes, as this will lock in the meat's flavor. Next slide the steaks over to a medium low heat section on the grill, and let them cook for about seven minutes per side. While the cube steaks are cooking, smother them with your marinade sauce. Serve the cube steaks hot off the grill with corn bread and a cold Rogue Imperial Stout.
