Here at Steen's Syrup Mill, we've got scores of recipes for sweet treats. Cakes, candies, cookies, you name it. After all, sweet goodies are probably the first thing that come to mind when you think of syrup, right?
We know you're ready to explore so much more of the great recipes you can make with our cane syrup. This spring, we're on a mission to share our newer recipes for meats, seafood and vegetables. This syrup is versatile, y'all!
One of our favorite beef entrees is this recipe for Sweet Bourbon Steak Tips. You can prep it one day and cook it the next. The marinade give it an oh-so-delicious flavor. We're thinking it will soon become one of your favorites.
Sweet Bourbon Steak Tips
2 lbs steak, diced into ¾” pieces ½ cup Steen’s Cane Syrup ¼ cup brown sugar 3 oz bourbon ¼ cup soy sauce ¼ cup Worcestershire sauce 2 Tbsp minced garlic ½ lb mushrooms 2 Tbsp vegetable oil 4 Tbsp butter, divided
Place the steak pieces into a gallon size zip seal bag. In a medium bowl, whisk together the syrup, brown sugar, bourbon, soy sauce, Worcestershire sauce and garlic. Pour the mixture into the bag with the steak pieces. Seal the bag, mix to evenly coat the steak, release air from the bag, then chill for four hours or overnight.
To cook, quarter the mushrooms and set aside. Heat a cast iron skillet over medium high heat. Add oil and 2 Tbsp butter. Remove steak from marinade, discarding marinade. Brown steak pieces in small batches, removing each batch from the skillet when browned. Add remaining butter to the skillet and cook mushrooms for 3 minutes until they just begin to soften. Return steak to skillet and stir gently to combine. To serve, spoon into a bowl or ladle over rice or potatoes. Yields 6 servings.
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