Empire steak grill (Bourbon beef with horseradish cream)
Steak is one of my favourite meals and this is a great marinade that brings a mild smokey flavour to the meat. The bourbon is not too overpowering and is mellowed out by the sugar. I've named it after one of the most iconic buildings in New York. When I think of New York I think of great architecture and amazing steakhouses where you can sit in and enjoy an amazing meal and drink and inhale the smokey aromas.
- To prepare the marinade, in a bowl combine the bourbon, brown sugar, soy sauce, coriander, the juice and zest of half a lemon, worcestershire sauce, water and mix until the sugar is dissolved. Place the steak in the bowl and cover with wrap and leave to marinade for approx 4 hours or overnight if possible.
- For the horseradish cream. Peel and grate the horseradish. Whip the cream until stiff and stir in the horseradish and chopped chives. This can be placed in the fridge. (you can also substitute sour cream instead of heavy cream).
- Heat a fry pan to medium hot and add olive oil. Cook the steaks for a few minutes on each side for medium rare.
- I served this with roast vegetables but it's also great with a green salad and warm crusty bread.