Bourbon Marinated Round Steak Recipe
A flavor-packed marinade elevates a less-expensive cut of beef that's perfect for summer grilling.
Today, everyone feels the pinch at the grocery store, but summer numbers from the Bureau of Labor Statistics really paint the picture: Groceries have gone up nearly 12 percent in the last twelve months (June 2021-2022), with eggs (32 percent), butter (20 percent), and chicken (17 percent) leading the way. Ground beef prices are up 13 percent.
Home cooks can be challenged devising weekly menus in the best conditions, let alone while riding this roller coaster inflation. Being a savvy shopper at the market is crucial (some grocery-saving tips are below) and having a few recipes on hand that work well with budget cuts of meat should be part of your savings strategy.
Slapping a T-bone or rib eye steak on the grill is an indulgence many of us can't afford, but we can learn how to make economical steaks, like a bottom round, delicious. The keys are marinating the meat and cooking it correctly. You'll enjoy satisfying beef flavor at a cost of about $7 per pound (Walmart online price check, week of July 18).
To make Bourbon Marinated Bottom Round Steak, which makes eight (four-ounce) servings, you’ll need these ingredients:
1 (2-pound) bottom round steak
1 cup bourbon
¾ cup Worcestershire sauce
1 shallot, minced
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons pepper
Directions for Bourbon Marinated Bottom Round Steak:
Place the steak in a zipper-top plastic bag. In a separate bowl, mix the bourbon, Worcestershire, shallot, garlic, salt, and pepper. Pour over steak, seal bag and place in the refrigerator for at least 4 hours, but overnight (8-10 hours) is recommended.
Now, let’s prepare your grill. Whether using charcoal or gas, allow the grill to reach a medium-high heat. Using a wire brush, clean the grates of the pre-heated grill. Dip thickly folded paper towels in vegetable oil, grasp with tongs, and oil the grate.
Remove the steak from the bag (discard marinade) and place the steak over indirect heat. Don’t grill the meat right over flame. Close the lid and allow the steak to cook for 4 minutes. Flip the steak and cook another 4 minutes. For a medium-rare steak, the target temperature is 145 degrees F.
A bottom round steak usually is about 1-inch thick, so you must be careful not to overcook the meat or it will be tough. And remember that when the meat rests after removing it from the grill, it will continue to cook slightly, so it’s fine if you take the steak off around 140-143 degrees.
After the steak has rested 3 to 5 minutes, slice and serve. The bourbon really comes through in this recipe. I served the steak with potatoes and vegetables the first night and in a lentil salad later in the week.
Which brings me to talk about grocery-saving ideas, and the biggest tip I can offer is cutting down on food waste. Use up those leftovers! In the past, I’d often wrap leftover food, place it in my refrigerator, but then forget about it until I smelled it in the back weeks later. I don’t do that today and will incorporate leftovers into my weekly food plan.
Consider eating less meat. Americans, according to Agricultural Economic Insights, consumed almost 225 pounds of meat (beef, pork, chicken) per capita last year! Think of ways to stretch meat in your diet (add to stir fry, for example, rather than eating an entire chicken breast). Commit to one or two meatless meals per week.
And think about portion sizes. Look at the size of chicken breasts in your grocer's case. One breast can easily feed two adults; just slice the breast horizontally and prepare according to your recipe. In fact, the USDA Dietary Guidelines note women need 46 grams of protein per day, men, 55 grams. A 3-ounce chicken breast is a standard portion, according to the USDA, and contains 26 grams of protein.
Speaking of chicken, chicken thighs often are less expensive and more flavorful than white meat. Trying swapping boneless, skinless thighs in your recipes.
Other grocery-saving ideas include:
• Regular meal planning
• Shopping the weekly ads for deals
• Going to more than one store for groceries. If you have multiple grocery stores in your area (say, a five-mile radius), this can make sense.
I created FREE Prep Like a Pro lists to help you shop smarter and plan your weekly menu. Download the free kit and use it to take inventory of your pantry and freezer, as well as create a shopping list and weekly meal plan. Need help organizing your pantry so you can take quick stock of what you have and what needs to be replenished? These pantry organizing tips will help you.
The strain of inflation is real and may require changing some of our habits. But we will get through it, and we still can make nutritious food for ourselves and families.
Looking for more economical dinner ideas? Vegetarian Enchiladas are made with pantry staples and, despite having no meat, are satisfying and so tasty. Casseroles are a good way to stretch a pound of ground beef, and our Ground Beef Casserole with Elbow Macaroni is classic comfort food. Sometimes throwback recipes provide the answer to budget-friendly menus. Creamed Chipped Beef first appeared in Army cookbooks from the early 1900s. Contemporary home cooks can do well with either the packaged beef in the deli case or might use ground beef. The creamy white sauce is what lends the comforting hug to this classic.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.