Flank steak is marinated 8 hours, or overnight, in a marinade of bourbon, soy sauce, brown sugar, lemon juice, Worcestershire sauce, lemon juice and garlic, and then grilled to perfection. Serve steak sliced diagonally across the grain into thin slices.

Bourbon Flank Steak

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

1. 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.
2. Remove steak from marinade, reserving marinade.
3. 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.
4. To serve, slice steak diagonally across the grain into thin slices.

Makes 6 servings.

Cook's Note: 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.