Scotch Midnight Shell Steaks

Greg over at Ballistic BBQ is hosting a grilling contest this month over at his YouTube page. The prizes look very cool and video showdowns are always a hoot so I knew I had to through my tongs in the ring of fire and give this one a go.

For this contest it could be anything as long as it is cooked over fire. I had seen a recipe a while back for bone in rib eye steaks which I decided to change up a little and grill me up some shell steaks. Just using some pretty basic ingredients as well as our own Tango Spice Midnight Espresso and it was off to the grill races. Here is the low down.

Scotch Midnight Shell Steaks

Marinade:

4 OZ Dewar's Scotch Whiskey

2 TBS Ketchup

1 TBS Olive Oil

1 TBS Soy Sauce

1 TBS Malt Vinegar

1 TBS Minced Garlic

1 TBS Tango Spice Midnight Espresso

2 12 oz Bone In Shell Steaks

2 TBS Olive Oil

2 tsp Tango Spice Midnight Espresso

Directions:

In a nonreactive bowl combine the first seven ingredients, mix it real well. Allow that to sit for 15 to 20 minutes so the spice and the whiskey can work some magic together.

Place the steaks into a one gallon ziplock bag, add the marinade. Put them in the fridge for at least an hour, but not more than two hours.

After taking the steaks out of the fridge remove from the bag and discard the marinade. Pat the steaks dry. Lightly coat the meat with a little olive oil then a light dusting of Midnight Espresso. Cover and allow to come to room temp.

Place the teaks on a hot grill and cook the best way you know how.

I hope you enjoy this recipe so much that you write to me to let me know!

Here is some live action from the grill!