Single malt whisky beef steak with whisky-pickled vegetables

The Dalmore 18-year-old's spicy sweet nuances and tastes of vanilla, Columbian coffee, truffles and rosemary lift the vibrant flavours of pickled vegetables and add depth to the classic steak.
By epicure
Published on Wednesday, 03 Jul 2013
Cuisine
African
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

Serves 2 Prep time 10 minutes
Cook time 55 minutes

1kg hanger steak
1 tbsp onion powder
2 tbsp single malt whisky, Dalmore 18-year-old
pinch rock salt and pepper

whisky-pickled vegetables
2 red onions, chopped into bite-sized pieces
¾ cup single malt whisky, Dalmore 18-year-old
4 bulbs garlic, minced
½ tsp ground black pepper
½ tbsp rock salt
1/3 cup apple cider vinegar
¼ cup Worcestershire sauce
½ cup packed brown sugar
10 baby carrots
¼ cup sweet gherkin relish
1/3 tsp hot pepper sauce, or to taste

• Combine red onions, whisky and garlic in a large skillet over medium heat for 10 minutes.
• Bring mixture to a boil, then reduce heat and simmer for 10 minutes until the onions are translucent.
• Mix in all other ingredients for whisky-pickled vegetables.
• Reduce heat to medium-low and simmer for another 5 minutes. Set aside.
• For meat, marinate hanger steak with onion powder, Dalmore whisky, salt and pepper for 30 minutes.
• Heat up grill till hot, then sear the steak for 2 minutes on each side. Repeat the process, then rest the meat for 3 minutes before slicing into 3cm thick pieces.
• To serve, arrange slices on a plate and top with whisky-pickled vegetables.