Whiskey-Pepper Grilled Steak

• 1/2 cup dry red wine
• 1/4 cup whiskey or 1/4 cup rye whiskey
• 6 garlic cloves, minced
• 1/2 teaspoon hot red chili pepper flakes
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 -4 strips steaks, about 1 inch thick (2.5 cm)

1. In a small saucepan, stir wine with whisky, garlic, chili flakes, Worcestershire, salt and pepper.
2. Lightly brush both sides of steaks with mixture and set aside.
3. Set saucepan over medium-high heat.
4. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup (75 ml), about 10 minutes.
5. Turn heat to low to keep sauce warm.
6. Meanwhile, lightly oil grill and preheat barbecue to medium-high.
7. Place steaks on barbecue and grill with lid closed, turning once, until meat resists slightly when pressed.
8. This will take about 5 minutes per side for medium-rare.
9. Drizzle with warm whisky sauce.
10. Serve immediately.
11. PORTION TIP: Many strip loin steaks are 12 oz (375 g) or larger.
12. You may wish to grill one, then slice it in half for 2 servings or use the second half to make sandwiches.

dry red wine, whiskey, garlic, hot red chili pepper, worcestershire sauce, salt, fresh ground black pepper

Taken from www.food.com/recipe/whiskey-pepper-grilled-steak-54197 (may not work)