Great Groceries: Whiskey Grilled Steak with Veggies
Whiskey Grilled Steak with Veggies 4 (8 oz.) boneless New York Strip Steaks 1/2 cup whiskey 1/2 cup low-sodium soy sauce 1 tsp. Worcestershire sauce 2 Tbsp. olive oil, divided 1 Tbsp. Dijon mustard 1/4 cup brown sugar 3 garlic cloves, minced 1/2 tsp. freshly ground black pepper, divided 4 onions, sliced 4 zucchini, sliced 1/4 tsp. salt 1/4. tsp. garlic powder In a mixing bowl, whisk together whiskey, soy sauce, Worcestershire sauce, 1 tablespoon olive oil, mustard, brown sugar, garl...

Whiskey Grilled Steak with Veggies
4 (8 oz.) boneless New York Strip Steaks
1/2 cup whiskey
1/2 cup low-sodium soy sauce
1 tsp. Worcestershire sauce
2 Tbsp. olive oil, divided
1 Tbsp. Dijon mustard
1/4 cup brown sugar
3 garlic cloves, minced
1/2 tsp. freshly ground black pepper, divided
4 onions, sliced
4 zucchini, sliced
1/4 tsp. salt
1/4. tsp. garlic powder
In a mixing bowl, whisk together whiskey, soy sauce, Worcestershire sauce, 1 tablespoon olive oil, mustard, brown sugar, garlic and 1/4 teaspoon pepper. Pour marinade in a resealable plastic bag and add steaks. Turn to coat. Marinate for 4 hours, up to overnight in the refrigerator.
Preheat grill.
Remove steaks from refrigerator 30 minutes before grilling. Drain marinade and discard. Place steak on greased grate and grill for 6 to 8 minutes on each side, until desired doneness.
Transfer grilled steaks to a cutting board and let rest for about 5 minutes before cutting.
In the meantime, season onions and zucchini with salt, garlic powder and remaining pepper. Drizzle with remaining olive oil. Grill vegetables for 6 to 7 minutes, until tender and lightly charred. Remove from grill and serve with steaks.