It's the day after New Year's Eve, people. And whether you're staying in on the couch or heading out to celebrate the first day of 2014, you deserve a solid dinner. You deserve to toast the new year, to begin with a real meal. And what a better way to kick things off than with steak marinated in bourbon and sugar -- with oysters on the side? All done under the broiler, all done in less than an hour? It's a no-brainer, really.
Makes at least 2 dozen oysters
1/4 cup butter, softened
1 teaspoon Sriracha
2 teaspoons shallots, finely minced
1 tablespoon lime juice
1/4 teaspoon kosher salt
2 teaspoons cilantro, minced
oysters on the half shell
1. Mix the butter with the shallots, sriracha, lime, salt, and cilantro. Let set up in the fridge. It doesn't have to set up completely but it should be more solid than liquid.
2. Meanwhile, heat the grill (or broiler) until very hot.
3. Toss each oyster with a dollop of butter.
4. Grill (or broil) for 3-4 minutes.
5. Enjoy! But be careful as the shells will be very hot.
2 dozen oysters
1 flank steak (around 1 1/2 pounds)
We're assuming you have Sriracha, butter, light brown sugar, bourbon, red pepper flakes, and salt. If you're out of any of these, make sure to stock up.
1. Get your steak marinating; layer together the flank steak, sugar, bourbon, and red pepper flakes in a bowl. Rub the sugar and red pepper flakes into the steak. Put the steak in a 1-gallon plastic bag, add the remaining sugar mixture, seal the bag, and let it rest in the fridge for at least 30 minutes.
2. When the steak's in the fridge, make your sriracha-lime butter: mix the butter with the shallots, sriracha, lime, salt, and cilantro. Put it in the fridge to set; it doesn't have to set up completely, but it should be more solid than liquid.
3. Take the steak out of the fridge. Heat the broiler and lay the steak on a baking sheet (one that you're ok with warping under the broiler). Generously season the steak all over with salt. Place the steak under the broiler -- it should be 4 to 6 inches from the flame -- and broil for 3 minutes on each side for medium rare. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
4. Don't turn the broiler off! While the steak us resting, top each of your oysters with a dollop of butter, and put them under the broiler for 3 to 4 minutes.
5. Slice your steak into 1/4-inch slices and dine away.
This article originally appeared on Food52.com: Dinner Tonight: Broiled Oysters + Sugar Steak with Bourbon