Meet Flank. Flank is my new friend. Liquor him up, and he is the life of the party! Our party consisted of just a few friends and a wonderful night of good, ol’fashioned steak and potatoes.
Bourbon and Brown Sugar Flank Steak is one of those steaks that you have got to try. We had some friends over and they said that it was one of the best steaks that they have ever eaten. And “OH MY” the flavor is just irresistible. Have I got your mouth watering yet? Good because it should be, and I know mine is.
First of all you will have to get some bourbon. I used Ezra Brooks Bourbon Whiskey. The Liquor Shop attendant recommended it to me, as it is an inexpensive, good quality bourbon whiskey. Then, I went to the meat counter and asked for a 2 pound “trimmed” flank steak.
Be sure to give your dish some time. I recommend that you marinade this steak over night.The sides become easy to cook, and all you need to do is throw it on the grill.
Get a Ziploc bag or a Tupperware container and combine the first seven ingredients: Brown sugar, minced green onions, bourbon, soy-sauce, Dijon mustard, and Worcestershire. DO NOT poke, prod, pinch, or do any thing else to tenderize the meat. Just stick it in the bag and refrigerate over night. Let the alcohol, sugar, and marinade all blend together and tenderize the meat on its own.
One day later, remove the steak, and stick it on the grill (5 minutes on each side approximately), depending on how you like your steak cooked. Add some cornstarch to the marinade and heat it up for a nice gravy. This steak was fast, easy, flavorful, pink in the middle, and moist.
Check out the recipe and remember, “Marinade, wait, and be the life of the party in a whole new way.”
Click on the links above for the recipe.
The Cooking Carpenter 