Chile-Bourbon Steak Marinade
Servings
Prep Time
Cook Time
Ready In
Recipe: #9817
June 09, 2013
Categories: Alcohol, Vegetables, Peppers, Mexican, North American, Southwest, Easy/Beginner Cooking, No-Cook, Quick Meals, Summer, Grilling (Outdoor), Gluten-Free, Low Sodium, No Eggs, Non-Dairy, Marinades & Brines, Spicy, Spring more
"Gives a great flavor to steaks, also is great on chicken."
Ingredients
Nutritional
- Serving Size: 1 (187.6 g)
- Calories 230.6
- Total Fat - 14.2 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 100.2 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 4.3 g
- Sugars - 9.5 g
- Protein - 4.2 g
- Calcium - 69.3 mg
- Iron - 2.7 mg
- Vitamin C - 188.8 mg
- Thiamin - 0.2 mg
Step 1
Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces.
Step 2
Combine all remaining ingredients (including chopped anchos) and the reserved 1/2 cup of liquid (from soaking anchos).
Step 3
Place marinade over steaks (a resealable ziplock bag works nicely) for up to 12 hours (refrigerated).
Step 4
After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired.
Step 5
Makes about 1 cup of marinade, enough for several steaks.
Tips & Variations
- Makes one cup of marinade.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
