Jim Beam Honey marinaded steak with French Onion Rice

I’m not a huge fan of steak, nor do I like Jim Beam, but when the steak is marinaded in the mix, then the mix is used to make a sauce, it’s pretty good. The marinade mix is for four steaks, but you could marinade two, then keep the leftover cooked sauce in the fridge for a couple of days for something else (it’s pretty good on sausages too). This is best if you can marinade the steaks the night before you need them, but as a minimum you should leave it in at least 1 – 2 hours.

Jim Beam Marinated Steak & Onion Rice


Four steaks (I used small t-bones, but you could use whatever you like);

1 tbsp olive oil;

1/2 cup Jim Beam Honey;

1/2 cup brown sugar;

1/4 cup Worcestershire sauce (you can get a gluten free variety);

2 tsp mustard powder;

1 tsp garlic powder;

1 tsp sweet paprika;

1 cup basmati rice;

1/2 sachet gluten free powdered french onion soup mix;

Snipped ends of spring onions to serve.


Mix Jim Beam, sugar, Worcestershire sauce, and spices together in a jug, stirring to dissolve the sugar. Place the steaks in a dish and pour the marinade over. Turn the steaks occasionally. (I have a great Tupperware marinader, it has two halves that completely seal together as a base and a lid, all you have to do is flip it over every now and then and return it to the fridge). Store in the fridge overnight.

Take steaks out of fridge for at least 20 minutes before cooking, to allow to come up to room temperature.

When ready to cook steaks, heat the oil in a frypan or griddle pan until the metal is hot, then take each steak out, trying to shake off excess marinade back into the dish. Sear the first side, then turn the steaks over, turning the heat down so that the steak cooks more gently once it is sealed. Even though most chefs say steaks should be served medium rare, my household likes them less red, so I cook them longer , probably about 15 – 20 minutes in total, depending on thickness.

While the steak is cooking, drain the marinade into a small pan and bring to a boil. It should thicken a little in about five minutes.

Take the steaks out and rest on a warm plate for a couple of minutes.

Meanwhile, put the rice and the soup mix in a microwave safe bowl with a lid, add 2 & 1/2 cups water and put the lid on the bowl. Cook for 8 minutes, then remove and stir, and cook for another couple of minutes until water is absorbed (it will depend on the power of your microwave).

Pour sauce over steaks and serve with garnished rice and salad greens.

Asian marinade for meats – gluten free and great for a barbecue

This is enough marinade for two large steaks, or four smaller chops.  You can of course double this or whatever, if you are preparing food for a crowd (this goes down well at barbecues) I have made this for years, and it is always popular.  The longer you can marinade your meat the better, overnight is good so that the meat is tenderised.  Every time you go to the fridge for something, pick up the container and give it a shake or flip it over, just to keep the marinade circulating and make sure all the meat is exposed to the marinade.

Asian marinade

Asian marinade

1/4 cup gluten free soy sauce

1 tbsp water

1 tbsp vinegar

1/2 tsp sugar

1/4 tsp garlic powder

1/4 tsp ground ginger

1 tbsp oil

Combine all ingredients and place in a container you can seal well.  Place meat in container and ensure that the marinade covers the meat.  Marinade overnight if possible.  When ready to cook, lift the meat out of the marinade with tongs and sear on both sides, then turn heat down to low and pour marinade over meat to finish cooking.  The marinade should thicken even more when cooking, you can spoon it over the cooked meat when ready.