What a great summer dinner this was! I don’t do much with flank steak. I feel that it’s overpriced for the cut of meat that it is, usually going for upwards of $8 a pound. But, it’s a great option for a weeknight meal. So, when it went on sale for $3.50 a pound – I stocked up, planning to use it for fajitas and gyros throughout the summer. Luckily, that next week Tracey posted this delicious looking recipe that immediately caught my eye. I’m a fan of anything that calls for a marinade, letting the protein do it’s thing while I prep the rest of the items for dinner. A quick 10 minute grill, and dinner is on the table!
The leftover marinade was then cooked down into a sauce to serve over the sliced steak. Out of this world good! The bite from the bourbon, and the sweet-syrupy quality that the brown sugar lent was a sure fire winner. I’m glad I went ahead and cooked a whole flank steak, instead of a half, because the leftovers were amazing on a steak sandwich with a bit of arugula for lunch the next day. Definitely will be going to this one through the summer!
Bourbon and Brown Sugar Flank Steak
1/2 cup soy sauce
1/3 cup bourbon (or other whiskey)
1/3 cup firmly packed dark brown sugar
1 tablespoon Dijon mustard
1 teaspoon hot sauce
1 1/2 to 2 lb flank steak
Whisk the soy sauce, bourbon, brown sugar, mustard, and hot sauce together in a small bowl until the sugar dissolves. Pour the ingredients into a resealable plastic bag, and add the steak. Let the steak marinate for at least 20 minutes or pop it in the fridge for up to 2 hours before grilling. Return the steak to room temperature before grilling.
Preheat your grill to medium-high heat. Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates).
When the grill is hot, remove the steak from the marinade, shaking off excess (no need to pat the steak dry). Set the marinade aside, don’t throw it away. Grill the steak for 4-5 minutes per side, or until cooked to your desired doneness (the cooking time is going to depend on how thick your steak is, how hot your grill is, etc. I use an instant read thermometer to test the temperature for best results). Transfer the steak to a cutting board, tent with foil, and allow to rest for at least 5 minutes.
While the steak is resting, pour the marinade into a small saucepan. Bring to a boil and cook until reduced and syrupy. Slice the steak thinly across the grain and serve with the sauce.
Source: Fine Cooking, via Tracey’s Culinary Adventures