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Steak Rumaki recipe - losblanos1 - 01-22-2012
Steak Rumaki with Bourbon vanilla sauce
Cuisine at Home- June 2006
Makes 12-15 Rumaki
Total time about 30 minutes
2/3 cup bourbon (I used brandy)
1/2 cup brown sugar
2 T red wine vinegar
1 lb New York strip or sirloin steak
trimmed, cut into 1 1/2" chunks
salt and pepper
15 scallion pieces 3" long
1/2 cup sliced water chestnuts,
drained
8 strips thin sliced bacon,
halved crosswise
1/2 t vanilla extract
Whisk bourbon, sugar and vinegar together
in a bowl; set aside
Season the steak with salt and pepper. Wrap
each chunk in a piece of bacon along with a
piece of scallion and water chestnut: Skewer
with a toothpick.
Preheat saute pan over medium heat.
Brown rumaki on all sides, about 8 minutes total;
transfer to a plate.
Pour off drippings, then deglaze pan with bourbon
mixture. Simmer until slightly syrupy, 2-3 minutes.
Off heat add vanilla and salt to taste.
Serve sauce over rumaki.
Re: Steak Rumaki recipe - Old Bay - 01-22-2012
I like the brandy. The recipe sounds good--we'll try it!! I was afraid you had hidden a chicken liver in there!!!
Re: Steak Rumaki recipe - Gourmet_Mom - 01-22-2012
Thanks again, Blane!
Re: Steak Rumaki recipe - Mare749 - 01-22-2012
Thanks Blane. I'm not a big fan of bourbon, so I think the brandy would be a great sub.
Re: Steak Rumaki recipe - Harborwitch - 01-22-2012
Oh thank you Blaine. This sounds divine! I can almost taste it!
I think the brandy would be good - but a really good Kentucky Bourbon would echo the vanilla - its screaming Makers Mark to me! Geeze - a perfect excuse!
Re: Steak Rumaki recipe - pjcooks - 01-22-2012
You had me at the bourbon vanilla sauce....I'd definately go with the strip here.
Thanks!
PJ
Re: Steak Rumaki recipe - BarbaraS - 01-22-2012
I think I may do this next Saturday and use brandy instead of bourbon. But I also think I may use filet as I'm not crazy about strip steak.
Any ideas how to cook the bacon with the toothpicks sticking out? Rearrange the picks as the sides cook? What?
My fave rumaki is pineapple chunks wrapped in bacon and baked at 400-425 degrees until the bacon cooks. I pre-cook the bacon until it's just pliable so the pineapple doesn't get too dry. Yum, yum, yum! Sweet and Bacon! If you soak maraschino cherries in some kind of liquor, they could be a topping!
Another recipe I love from that issue are the Chicken Roulades! I recommend buying Perdue Perfect Portions for the chicken as it's thin breast, 5 oz, and easier to pound thinner. At least for me.
Barbara