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Honey-flavored whiskey steak. / Photo by Linda Gassenheimer/TNS

Celebrate a special occasion with this honey whiskey sauce over tender steak. Flavored whiskeys have become popular. You can find spicy, cinnamon, chocolate ginger and even salted caramel whiskeys. The honey whiskey creates a perfect sauce for the steak and this elegant dinner.

The recipe calls for raising and lowering the heat. If you have an electric burner, turn on two burners, one with medium-high and one with medium and move the skillet to the burners as needed.

 

HELPFUL HINTS

— You can use any type of quick cooking steak.

— You can buy flavored whiskey in small split bottles.

 

SHOPPING LIST

— To buy: 3/4 pound grass-fed strip steak, 1 small bottle honey-flavored whiskey, 1 small container heavy cream, 1 bottle reduced-fat oil-and-vinegar dressing, 1 pound red potatoes, 1 bunch parsley, 1 package fresh chives.

— Staples: canola oil, garlic, salt, black peppercorns.

 

Honey-Flavored Whiskey Steak

2 teaspoon canola oil

3/4 pound grass fed strip steak

Salt and freshly ground black pepper

1/2 cup honey-flavored whiskey

4 garlic cloves, crushed

1/4 cup heavy cream

2 parsley sprigs

Heat oil in a medium-size nonstick skillet over medium-high heat. Add steak, and brown 2 minutes; turn over, and brown 2 minutes. Lower heat to medium, and cook steak 3 to 4 minutes. A meat thermometer should read 130 for medium rare, 160 for medium. Add salt and pepper to taste. Remove steak to a plate. Turn heat up to medium-high, and add the whiskey and garlic, scraping up any brown bits in the skillet. Cook to reduce sauce by half, 2 to 3 minutes. Add the cream, and stir sauce until smooth and it starts to thicken, about 2 minutes. Divide steak between 2 dinner plates, and spoon sauce on top. Garnish with sprigs of parsley.

Yield 2 servings.

Per serving: 576 calories (48% from fat), 30.6 grams fat (15.8 grams saturated, 10 grams monounsaturated), 163 milligrams cholesterol, 41.3 grams protein, 3.7 grams carbohydrates, 0.2 gram fiber, 114 milligrams sodium.

— Recipe by Linda Gassenheimer

 

Potato Wedges

1 pound red potatoes

2 tablespoons reduced-fat oil-and-vinegar dressing

2 tablespoons snipped chives

Salt and freshly ground black pepper

Wash potatoes; do not peel. Cut potatoes in half and then in half lengthwise. Continue to cut in half to form wedges about 2 inches thick. Add to a microwave-safe bowl, and microwave on high 5 minutes. Test with a knife to see if the potatoes are soft. Microwave another minute if needed. Remove, and add the dressing and chives to the bowl. Toss well. Add salt and pepper to taste. Toss again to make sure all potatoes are covered with the sauce.

Yield 2 servings.

Per serving: 172 calories (6.8% from fat), 1.3 grams fat (0.2 gram saturated, 0.3 gram monounsaturated), 1 milligram cholesterol, 4.6 grams protein, 37 grams carbohydrates, 4 grams fiber, 47 milligrams sodium.

— Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."

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