Bourbon Marinated Steak, Grilled Patty Pan Squash & Fresh Herb Pesto

September 11, 2017

Ingredients

Dickel Steak Marinade:
  • 2 pounds flank steak
  • 1 cup Tamari (or soy sauce)
  • 1 cup George Dickel TN Bourbon
  • 1/4 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon Sweet White Miso
  • Paste
  • 1 teaspoon pepper
  • 4 pounds pattypan squash
Fresh Herb Pesto:
  • 3 cloves garlic
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh cilantro
  • 3 tablespoons walnuts
  • 1/3 cup olive oil, salt and pepper

Preparation

To prepare Marinade:

Combine tamari and bourbon in a medium saucepan, bring to a boil. Whisk in other ingredients, reduce heat and simmer 5 minutes. Place steak and marinade in a zip-top plastic bag. Marinate 4-6 hours or overnight for a more intense flavor.

To prepare Herb Pesto:

Place garlic in food processor and pulse until finely chopped. Add herbs and walnuts and process. Add olive oil and process until almost smooth. Add salt and pepper.

Remove beef from marinade (discard marinade). Grill beef and pattypan squash. Slice beef and serve atop squash.

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Ingredients

Dickel Steak Marinade:
  • 2 pounds flank steak
  • 1 cup Tamari (or soy sauce)
  • 1 cup George Dickel TN Bourbon
  • 1/4 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon Sweet White Miso
  • Paste
  • 1 teaspoon pepper
  • 4 pounds pattypan squash
Fresh Herb Pesto:
  • 3 cloves garlic
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh cilantro
  • 3 tablespoons walnuts
  • 1/3 cup olive oil, salt and pepper
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