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Whisk the apple juice with the whiskey, maple syrup, mustard and Worcestershire sauce. Stir in the onion, garlic and rosemary. Place the steak in a resealable plastic bag and pour in the whiskey mixture. Place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
Remove the steak from the marinade and shake off the excess marinade; transfer the remaining marinade to a saucepan and set aside. Season the steak with the salt and Pepper on both sides.
Turn the grill on. Select the program Red Meat and press OK . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steak on the grill and close the lid. Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done.
Transfer the steak to a cutting board and tent with foil. Rest for 5 minutes before slicing.
Meanwhile, bring the leftover marinade to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 12 minutes or until the liquid is reduced to about 1/4 cup (50 ml) and becomes a rich caramel color. Strain the sauce and discard the solids. Serve the steak drizzled with the whiskey sauce.