Sign in with Google
From This Weeks Menu
Bourbon & Cola Steak Skewers
Want to try this meal and others?
Join us to start ordering groceries like you order take out. Just pick meals you want to eat, and we'll give you an easy button to order every ingredient you need on Instacart. Pick. Click. Done.
Or... just want to try this recipe? Just click:
These Bourbon Cola Steak Skewers are grilled until perfectly charred, then finished with a rich, sticky bourbon and cola glaze that's sweet, smoky, and absolutely irresistible. Perfect for backyard BBQs, summer cookouts, game day, or easy weekend entertaining, they're guaranteed to become everyone's favorite thing on the grill. Tender ribeye, bold flavor, and steakhouse-worthy results with surprisingly little effort.
Ingredients
- 1 cup Coca-Cola
- 3/4 cup bourbon
- 2 tablespoon brown sugar
- 2 tablespoon Worcestershire sauce
- 2 teaspoon balsamic vinegar
- 2 teaspoon kosher salt, divided
- 2 pound boneless rib-eye steaks
- 1/2 teaspoon black pepper
- 1 1/2 tablespoon unsalted butter
Instructions
- Whisk together cola, bourbon, brown sugar, Worcestershire sauce, balsamic vinegar, half of the salt, and black pepper in a medium bowl until sugar is dissolved.
- Place steak pieces in a large ziploc plastic freezer bag. Pour cola mixture over steak; seal bag, and refrigerate 4 to 12 hours. Refrigerate remaining cola mixture in an airtight container until ready to use.
- Remove steak from refrigerator; let stand at room temperature 30 minutes. Preheat grill to high (450°F to 500°F). Remove steak from marinade, and place on a paper towel-lined plate; discard marinade. Thread steak onto 8 skewers (about 5 pieces of steak per skewer).
- Pat kebabs dry with paper towels, and sprinkle with remaining salt and black pepper. Grill, uncovered, turning every 2 minutes, until steak is medium-rare and charred on all sides, about 8 minutes.
- Remove to a plate, and cover loosely with aluminum foil. Let rest 15 minutes.
- Meanwhile, pour reserved cola mixture into a small saucepan, and bring to a boil over medium-high. Reduce heat to medium, and simmer, stirring occasionally, until mixture is reduced to about ¼ cup, 10 to 12 minutes.
- Stir in butter, and continue to cook over medium, stirring often, until sauce thickens slightly and lightly coats the back of a spoon, 1 to 2 minutes.
- Drizzle sauce over kebabs.