Bourbon Steak With Orzo Casserole & Buttered Carrots
By Sandra Berger
½ c Soy Sauce
½ c Bourbon
2 lbs Sirloin or Round Steak, 1 inch thick
Combine soy sauce and bourbon in a shallow dish or large zip-lock bag. Add steak, flip once. Refrigerate at least 4 hours, overnight is best.
1 c Orzo Pasta, Cooked
1 c Mozzarella Cheese, Shredded
1 Red Pepper, Chopped
1/3 c Banana Peppers, Drained and Chopped
1 c Sour Cream
1/2 c Parmesan Cheese
2 T Butter
Preheat the oven to 450 degrees. Lightly grease a 1 ½ quart souffle or casserole dish. Combine first 4 ingredients and put in prepared pan. Spread sour cream over the top, sprinkle with Parmesan cheese, and dot with butter. Bake until golden and puffed – about 15 minutes. (Remove from oven, set aside if broiling steak).
While the casserole is baking, steam carrots until fork tender – about 7 minutes – and prepare grill or broiler. Grill/broil steak about 5 minutes per side for medium rare.
“The last of the human freedoms is to choose one’s attitude in any given set of circumstances.” ~ Frankl
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About the Author
Sandra Berger has a degree in Restaurant Management from the University of Illinois and has worked in the food industry ever since. She is best known for her easy-to-make, yummy, family- friendly recipes. Some of these are a part of her cook book, “Sandra’s Easy Epicure: Easy Eats.” In addition to creating culinary masterpieces, she is also an experienced event planner. Sandra lives with her family in Columbus, Ohio.