What's for dinner?
1-1½ lbs. Top Round Steak
(1½ -inches thick)
3 Tablespoons Olive Oil
2 Tablespoons Dijon Mustard
¼ Cup Bourbon Whiskey
1/3 Cup Soy Sauce
2 Tablespoons Red Wine Vinegar
1 Tablespoon Worcestershire Sauce
¼ Cup Brown Sugar
2 Tablespoons Garlic, minced
1 Tablespoon Fresh Ginger, minced (it can be optional but I wouldn't miss out trying it at least once)
1 Teaspoon Salt
2 Teaspoon Freshly Ground Pepper
1 Cup Chopped Honeydew
1 Cup Chopped Cantaloupe
1 Teaspoon Snipped Fresh Mint
1 Tablespoon Honey
Combine the marinade ingredients. Add steak, cover, and refrigerate 6-8 hours or overnight. Remove the steak from marinade and throw away the marinade. Place the steak on the grill over medium heat. Grill uncovered 25-28 minutes for medium rare to medium doneness, turning once. Take from the grill and allow the steak to stand for 3-5 minutes for easier cutting. Slice diagonally across the grain into thin strips.
Combine salsa ingredients. Garnish steak with salsa.
Serve with roasted potatoes.
The above recipe is from the original, however my family likes a more southwestern flavor so I have made some substitutions and received rave reviews and many accolades. Life's too short for mild salsa
so I replaced the melon garnish with the ambrosial mango salsa
from shmOOnkie pOOnks's
2 Simple Salsas write up and for a lighter fare side dish serve with a side of Colorless Green Idea's heavenly
delectable Black beans and rice
in place of the roasted potatoes.