Grilled Irish Striploin of Beef with Whiskey BBQ Glaze

Beef striploin recipe Beef striploin recipe

by Kevin Dundon

4 people 8 minutes 10 minutes


  • 80 g Butter , melted
  • 3 tbsp Honey
  • 1 tbsp Olive Oil
  • 4 medium Striploin Steak
  • 1 tbsp Tomato Puree
  • 3 tbsp Whiskey of choice
  • 2 tbsp Worcestershire Sauce


  • 1 bunch Cherry Tomatoes , halved
  • 1 medium Lemon , juice only
  • 2 tbsp Olive Oil
  • 100 g Salad Leaves
  • 1 medium Shallot , finely sliced


  1. Start by making the whiskey glaze; in a small bowl, combine the melted butter, whiskey, honey, tomato purée, smoked paprika and Worcestershire sauce. Stir until smooth and set aside.
  2. Preheat the barbecue to medium or until the charcoal ashes turn white, oil the barbecue ridges. Brush the steaks with a little oil on both sides and season.
  3. Add the steaks to the barbecue, do not move for at least 2 minutes or until the edges are caramelised. Turn the steaks over and cook for a further 3 minutes for medium-rare. Brush the steaks with the whiskey glaze and continue to cook a further 2-3 minutes. Baste the steaks with the glaze to coat, remove from the barbecue and leave rest for a minute. Place the salad leaves in a bowl with the cherry tomatoes and sliced shallot. Add a good squeeze of lemon juice and some olive oil. Toss to combine.
  4. Carve each steak and top with a spoon of extra whiskey glaze. Serve with the salad.
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