Empire steak grill (bourbon beef with horseradish cream)

Tamara West

Our ‘Win a Trip to New York thanks to Silver Fern Farms’ competition was the second major contest promoting Bite’s new reader recipe section. Winner Shaharn Rushton’s bourbon marinade uses everyday ingredients that allow the quality of the Silver Fern Farms porterhouse steak to shine through. It’s a recipe with universal appeal that will be made time and again. If you can’t get your hands on fresh, horseradish from the jar is just fine. Shaharn says “Steak is one of my favourite meals and this is a great marinade that brings a mild smoky flavour to the meat. The bourbon is not too overpowering and is mellowed out by the sugar. I’ve named it after one of the most iconic buildings in New York. When I think of New York I think of great architecture and amazing steakhouses where you can sit and enjoy an amazing meal and inhale the smoky aromas

Ingredients

¾ cup	Bourbon (Main)
¼ cup	Brown sugar
½ cup	Soy sauce
3 Tbsp	Worcestershire sauce
½ large	Lemons, zest and juice of
¼ cup	Water
1 packet	Porterhouse steak, Silver Fern Farms (Main)
1 cup	Double cream, whipped
4 Tbsp	Horseradish, peeled and grated amount
1 Tbsp	Chopped chives

Directions

1. In a bowl combine the bourbon, brown sugar, soy sauce, worcestershire sauce, lemon zest and juice and water and mix until the sugar is dissolved.
2. Place the steak in the bowl and cover with plastic wrap and leave to marinate for 4 hours or overnight if possible.
3. Gently mix the cream, horseradish and chives together and place in the fridge. You can substitute sour cream instead of heavy cream.
4. Heat a frying pan to medium-hot and add olive oil. Cook the steaks for a few minutes on each side for medium rare. I serve this with roast vegetables but it's also great with a green salad and warm crusty bread.