Flaherty Wines

December is a really busy month around here. The kids start their summer vacation around the 10th, Ben’s birthday is the 14th, and of course there are Christmas preparations to arrange. I also have a lot of translating work this time of year, so I don’t get to spend a lot of time in the kitchen. Quick and easy is the cuisine of the day. 

For dinner tonight (Christmas Eve!) we’re having a big summer grill, with red and yellow peppers, eggplant, red onions, and a whole tri-tip, which is called punta picana in Chile. I have recently discovered a great organic beef producer—only available in Santiago, but with a little planning I can usually have it on hand. This marinade is really easy, and it makes a delicious sauce to serve with the meat. I can’t remember where I found the recipe (a magazine? it was at least ten years ago), so I can’t give credit where credit is due. I’ve only modified it slightly from the original (namely, I cut the sugar in half—it was way too sweet as published), although I do sometimes substitute merquén powder or Thai chili sauce for the Tobasco. 

Bourbon marinade for whole tri-tip steak

1/2 cup bourbon
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon worcestershire sauce 
1 teaspoon coarsely ground black pepper
1/teaspoon Tobasco (or other chili powder or sauce)

Combine the ingredients and let sit for ten minutes to let the sugar dissolve. I use a plastic bag for marinating meats—not green, I know, but it’s one of the few things I use them for and it really is a great way to marinate. Add the tri-tip to the marinade and refrigerate. Marinate for several hours (ideally overnight), turning the meat occasionally to ensure even marinating. When you grill the steak, transfer the marinade to a small saucepan and boil until reduced by half. Serve the sauce with the steak.