Whiskey Marinated Steak with Potatoes and Mushrooms
by Jes Mostek
  Broil or Grill Steak until it reaches your desired level done.
In addition to the recipes, you will also need the following for this meal:
  2 lbs.  steak

Onion Parmesan Roasted Potatoes
by Amanda Buell
serves: 6
  Roasted potatoes that turn out every time!
  2 Lbs   Red Potatoes
  1 Pkg   Onion Soup Mix
  1/3 C   Olive Oil
  1/2 C   Grated Parmesan Cheese
  Wash and cube potatoes into 1/2 inch chunks. Mix all ingredients thoroughly coating potatoes (I use a plastic bag to mix and marinate for up to 1 hour). Preheat oven to 350 F. Place in greased or foil lined 9x13 inch pan or cookie sheet. Bake at 350 for about 45 minutes covered then for an additional 15 minutes at 400 F or until desired crispiness is reached.
Sauteed Mushrooms
by Jes Mostek
serves: 4
  These rich and bold sauteed mushrooms are the perfect compliment to steak, and they make good company with pork or chicken as well!
  1 pkg.   mushrooms
  3 T.   butter
  3 T.   olive oil
  1 clove   garlic, minced (or 1/2 tsp. powder for each clove)
  1 tsp.   salt
  1/2 tsp.   freshly ground black pepper
  1/2 c.   cabernet, or other dry red wine
  1/4 c.   sherry
  Wash and slice the mushrooms.

Heat the oil and butter until the butter is melted. Add the mushrooms and garlic and saute until the mushrooms reach a rich, dark brown color. Then add the wine, salt, and pepper. Cook until most of the moisture has evaporated.
Whiskey Marinade for Steak, Chicken, or Pork
by Jes Mostek
serves: 8
  The purpose of a marinade is to tenderize your meat while enfusing a delicious flavor into it. If you find yourself on a tight schedule, speed up the process by tenderizing your meat with a mallet or fork (by piercing it) before marinating it.
  1/2 c.   steak sauce
  1/2 c.   whiskey
  1/4 c.   packed brown sugar
  1/4 c.   olive oil
  1 T.   garlic powder
  1 T.   onion powder
  1 tsp.   salt
  1 tsp.   pepper
  1/4 tsp.   chili powder or red pepper
  In a medium mixing bowl, combine whiskey, steak sauce, and brown sugar.

While whisking rapidly and constantly, add the oil in a slow, steady stream. The mixture will thicken slightly from the emulsification of the oil.

Stir in the spices.

Combine meat and marinade in an air-tight container. Shake container. Refrigerate for 3 hours - overnight.