Alas we've not had much of a summer for al fresco dining. I've still managed to get some barbecuing done however unfortunately not quite as often as I would have liked. Hopefully September will bring us an Indian Summer but even if it doesn't a range of Grill Mates BBQ marinade mixes from Schwartz mean you can enjoy the flavour of BBQ in the comfort (and warmth!) of your kitchen all year round. To try the range out I used their Deep South Brown Sugar Marinade Mix to whip up a couple of Deep South 'Bourbon Shot' Steak Sandwiches.
These were so quick and easy to make and even with only 15 minutes of marinading had an amazing smoky deep south flavour. The Tennessee Whisky gave it a lovely kick and as its not something I had to hand in my drinks cupboard I purchased a miniature for £3. The weather played ball and I cooked my steak, onions and ciabatta on the BBQ but this would work equally well on a griddle pan or under the grill. I like my steak rare but if pink isn't your thing feel free to cook to your own preference. I halved the quantities of marinade to serve two and have saved the remainder for a taste of the deep south on another occasion.
DEEP SOUTH 'BOURBON SHOT' STEAK SANDWICHES
1 sachet Schwartz Grill Mates Deep South Brown Sugar Marinade Mix
50ml (2fl oz) oil
50ml Tennessee whisky
2 tbs white wine vinegar
900g (2lbs) thin cut beef sirloin steaks
2 medium red onions, cut into wedges
Baby leaf salad
Ciabatta style bread to serve
Combine sachet contents, oil, whisky and white wine vinegar in a large bowl. Set aside 2 tbs marinade for basting. Add meat to bowl and turn to coat well.
Cover and leave to marinate for 15 minutes, or for best results refrigerate and marinate overnight. Remove from marinade and discard any remaining marinade.
BBQ on a medium heat until cooked to your liking, turning half-way with tongs and basting with the reserved marinade.
Cook onion wedges on grill or plancha for 2-3 minutes. Slice the steak and serve in toasted ciabatta-style bread with the onions and garnish with leaf salad.