Grilled espresso bourbon steak

Espresso bourbon steak with it’s delicious glaze and grilled wedges of sweet potato is a tasty and hearty meal. This meal made on the grill moves the cooking outside to enjoy the warmer weather.

Steak sizzling away on a hot grill is my kryptonite. It will (and has) stopped me dead in my tracks, prompting me to fill my nostrils with that delicious aroma.   Brush on a simple espresso and bourbon glaze and you have just upped your grill game exponentially. 

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Grilling bourbon steak

Grilling steak is not hard. All it takes is a little preparation and a timer. Most of you already know, I’m married to a Texan so this means my steak game needs to be on point. Luckily, it is.  

Before we get into the “meat” of this post (see what I did there?!), let’s start with a few basics.  First, I recommend getting steaks that are about 1 1/4 – 1 1/2″ thick.  If I’m going to have a proper steak, I don’t want a skinny piece of meat.  

Second, let it sit out at room temperature for about 30 minutes before grilling. Lastly, make sure the grill is hot before you throw it on and for the love of all that is meaty and holy, don’t mess with it.  

If you begin with a good piece of meat, you really don’t have to slather in sauce to make it tasty. This glaze is just that: a glaze. It’s thin and meant to be brushed on as the meat is on the grill just to enhance the flavor of the bourbon steak. 

Bourbon Lover?  Check these out:

• Blueberry Bourbon BBQ Sauce
• Brown Sugar Bourbon Salmon
• Apple Cider Bourbon Cocktail
• Bourbon Peaches with Mint

Used in this recipe:

• Grill Tongs – a set of really good tongs for the grill is essential
• Basting Brush 
• Espresso Powder

Espresso Bourbon Glazed Steak & Grilled Sweet Potatoes

Cheryl Bennett

A simple and flavorful glaze to enhance your grilled steak

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings 2

Calories

Ingredients

  

1x2x3x

• 2 NY strip steaks 1 1/4 – 1 1/2″ thick
• 2 medium sweet potatoes cut into wedges
• 2 tbsp canola oil
• 1 tsp salt
• 1/2 tsp black pepper

for the glaze

• 1/8 cup bourbon
• 1 TB espresso powder
• 1 TB light brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch red pepper flakes

Instructions

 

• Remove steaks from refrigerator 30 minutes prior to grilling. Preheat grill.
• In a medium bowl, toss the sweet potatoes with half of the oil, salt and pepper. Set aside.
• Drizzle the remaining oil, salt and pepper on the steaks and set aside while you whisk the glaze together.
• Whisk together all the ingredients for the glaze and heat in a small sauce pan over medium low just until the espresso and sugar have dissolved.
• Place steaks and sweet potatoes on the grill. Grill steaks for 5 minutes on the first side, brushing occasionally with half of the glaze. Turn over and grill for an additional 4 – 5 minutes, brushing with the remainder of the glaze.
• Turn sweet potatoes over when you flip steaks. They are done when a knife easily pierces through them. They will likely be done before the steaks, just keep an eye on them and move them to a cooler section of the grill so they don’t burn.

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. Use your preferred nutritional calculator using the products and brands you are using for exact information.

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