Honey whiskey makes a great sauce for the holiday steak dinner

Celebrate the New Year with this honey whiskey sauce on a tender steak. Flavored whiskeys have become popular. You can find spicy, cinnamon, chocolate ginger and even salted caramel whiskeys. Honey whiskey creates a perfect sauce for steak and that holiday dinner.

The recipe calls for raising and lowering the heat. If you have an electric burner, light two burners, one on medium-high and one on medium, and move the pan between the burners as needed.

You can use any type of fast cooking steak. You can buy flavored whiskey in small, split bottles.

HONEY WHISKEY STEAK

2 tons of canola oil

3/4 lb grass-fed strip loin

Salt and freshly ground black pepper

1/2 tsp. honey whiskey

4 garlic cloves, crushed

1/4 tsp. heavy cream

2 sprigs of parsley

Heat oil in a medium nonstick skillet over medium-high heat. Add the steak and brown for 2 minutes, turn and brown for 2 minutes. Lower the heat to medium and cook the steak for 3 to 4 minutes. A meat thermometer should read 130 for a rare average, 160 for an average. Add salt and pepper to taste. Remove the steak to a plate. Increase the heat to medium-high and add the whiskey and garlic, scraping up any brown bits from the pan. Cook to reduce the sauce by half for about 2 to 3 minutes. Add cream and stir sauce until smooth and starting to thicken, about 2 minutes. Divide the steak between 2 plates and pour the sauce over it. Garnish with parsley sprigs. Makes 2 servings.

(Recipe by Linda Gassenheimer)

POTATO Peelings

1 lb red potatoes

2 tablespoons light oil and vinegar dressing

2 T. chopped chives

Salt and freshly ground black pepper

Wash the potatoes, do not peel them. Cut the potatoes in half and then in half lengthwise. Continue to cut in half to form quarters about 2 inches thick. Add to a microwave-safe bowl and microwave on maximum power for 5 minutes. Test with a knife to see if the potatoes are soft. Microwave another minute if necessary. Remove and add the dressing and chives to the bowl. Mix well. Add salt and pepper to taste. Toss again to make sure all the potatoes are coated with the sauce. Makes 2 servings.

(Recipe by Linda Gassenheimer)

– Tribune News Service