Description
Tender steak tips marinated in a flavorful mix of bourbon, honey, soy sauce, and balsamic vinegar, then seared and finished with a sweet-savory honey bourbon glaze.
Ingredients
- 2–3 lb Top Blade Roast or Flat Iron steak
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 Tbsp balsamic vinegar
- ¼ cup honey (plus 2 Tbsp for glaze)
- ½ cup bourbon (plus 2 Tbsp for glaze)
- Spray oil for skillet
- Salt, to taste
Instructions
- Cut the steak into 1-inch cubes. If using Top Blade Roast, remove the membrane.
- In a bowl or zip-top bag, mix Worcestershire sauce, soy sauce, balsamic vinegar, ¼ cup honey, and ½ cup bourbon. Add steak cubes, seal, and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat a heavy skillet or cast-iron pan over medium-high heat. Spray lightly with oil.
- Drain steak tips and discard marinade. Pat steak pieces dry for better searing.
- Sear steak cubes for 5–7 minutes, turning to brown all sides.
- Mix remaining 2 Tbsp honey and 2 Tbsp bourbon in a small bowl. Pour over steak tips and cook until glaze caramelizes and darkens, about 1–2 minutes.
- Remove from heat, let rest 2–3 minutes, and serve warm.
Notes
- Use flank steak or sirloin as alternatives to Top Blade Roast.
- Marinate overnight for best flavor infusion.
- Add chili flakes or hot sauce for heat.
- Substitute bourbon with apple juice or beef broth for a non-alcoholic version.
- Grill instead of searing for a smokier flavor—apply glaze during the final minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 14g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg
