Irish Whiskey Steaks
Cooking: 10 min Serves: 4
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Irish Whiskey Steaks


3 Tbsp Vinolio Robust Extra Virgin Olive Oil
1 Tbsp butter
1 onion, chopped
4 beef top sirloin steaks (4 ounce each)
1 clove garlic, cut in half lengthwise
¼ c Irish whiskey (such as Jameson®)
1 Tbsp Vinolio Traditional Balsamic Vinegar
sea salt and ground black pepper, to taste
2 Tbsp chopped fresh flat-leaf parsley


Heat oil and butter in a heavy skillet over medium heat until butter has melted. Add onions and sauté until lightly golden brown, about 10 minutes. Push onions aside with a spatula.
Rub steaks with cut sides of garlic clove. Season with salt and pepper.
Place steaks in the skillet, leaving the onions to the side, and cook over medium-high heat until meat is browned but still pink inside, 2 to 4 minutes per side. Remove steaks to platter
Remove the skillet from heat.
Slowly pour Irish whiskey and balsamic vinegar into the hot skillet (be careful, whiskey fumes are flammable). Return to heat and bring onions and whiskey to a simmer over medium-low heat. Simmer 2-3 min to thicken slightly.
Push onions to side and place steaks pack in pan. Sprinkle steaks with salt, black pepper, and parsley; turn steaks over in whiskey pan sauce to coat both sides, allow. Serve steaks topped with onions and a drizzle of sauce.

Recipe Products:

Traditional 18-Year Balsamic Vinegar

Use one of the following:

Picual EVOO, Chile