Sharing the recipe for our bourbon marinade

We’re fortunate to have folks make us a destination when they’re visiting town from other places. This week, food critic Allan Borgen came in for dinner. Allan hosts a radio show in Riverside and San Bernadino counties (California) for foodies. He highlights new restaurants and talks about trends in food. He owns http://www.feedme411.com/, which has a rich index of area restaurants by type. His show is broadcast once a week on AM 590.

Allan really enjoyed his meal. He told us our shrimp cocktail was better than another nearby restaurant’s, our steak was among the best he had ever had, and our hashbrowns were worth every calorie. He loved the ambiance of the restaurant and enjoyed everything about it. He chatted at length with Indianapolis Executive Chef Raymond Dial about our menu, the restaurants and food preparation.

We’re really flattered when someone who really knows food loves us. He asked for our recipe for the bourbon marinade and we’re happy to give it to him. We thought all of you might like to have it – so here it is.

Eddie Merlot’s Bourbon Marinade for Steak

3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Dijon Mustard
¼ Cup Bourbon Whiskey
1/3 Cup Soy Sauce
2 Tbsp. Red Wine Vinegar
1 Tbsp. Worcestershire Sauce
¼ Cup Light Brown Sugar
1 Tbsp. A-1 Steak Sauce
2 Tbsp. Red Onion, Minced
1 Tbsp. Freshly Chopped Garlic
1 Tbsp. Kosher Salt
½ Tbsp. Black Pepper, freshly ground
Combine all ingredients. Whisk until smooth. Keep refrigerated.
To marinade steaks:
Eddie Merlot’s uses 16 oz. USDA Prime Ribeye steaks for the Bourbon-Marinated Ribeye on our menu. Any cut of steak will work. However, we recommend the Ribeye.
Place steaks in a large zip lock bag or in a shallow plastic pan with a lid. Ladle ¼ cup of marinade per steak in the bag or pan. Make sure to coat the steaks well and seal the container. Marinade steaks overnight. Grill or broil as you would any steak.

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About editor

An upscale restaurant group with locations in Illinois, Indiana, Kentucky, Michigan and Ohio.
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