- 1/2 cup raisins
- 1/4 cup Canadian whiskey (such as Crown Royal)
- 2 tablespoons brown sugar
- 2 (12 ounce) boneless beef sirloin steaks
- 1 teaspoon canola oil
Place raisins, whiskey, and brown sugar into a resealable plastic bag.
Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
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Heat canola oil in a large skillet over medium high heat.
Transfer steaks and marinade to the hot skillet.
Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Serve the steaks with the raisins.