Bourbon Flank Steak
A bourbon and soy sauce marinade adds spirited, rich flavor to this grilled flank steak. Serve steak sliced diagonally across the grain into thin slices.
1/2 cup plus 2 tablespoons soy sauce
1/2 cup water
1/2 cup bourbon
3 tablespoons packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, finely minced
Freshly ground pepper to taste
1 (2-pound) flank steak
- Combine first 8 ingredients in a large zipper-style plastic bag, mixing well. Add the steak; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.
- Remove steak from marinade, reserving marinade.
- Grill, uncovered, over medium-hot coals (350°F to 400°F / 175°C to 205°C) 5 to 6 minutes on each side or until desired doneness, basting occasionally with reserved marinade. Discard any remaining marinade.
- To serve, slice steak diagonally across the grain into thin slices.
Makes 6 servings.
Tip: To broil, place steak on a rack in a broiler pan. Broil 5-inches from heat (if using electric oven, door should be partially opened) for 5 minutes. Turn steak; brush with reserved marinade, and broil an additional 4 to 6 minutes or until desired doneness.