Bourbon Flank Steak

This recipe comes from my cooking light cookbook. I have several to go recipes in this, which I’ve deconstructed most of the time to not be so light. Oh well. This one I’ve bumped up a notch by using brown sugar bourbon instead of regular bourbon. The steak comes out as, well, basically meat candy. It’s delicious. I’ve tried it with New York strip and it’s just not the same. There’s something about flank steak that lends itself to this marinade. I also added a little crushed red chili flake to it that offsets the sweetness just a bit. I marinaded mine overnight but you could do it for less time. I don’t know how much that will affect the flavor. Enjoy!

 

Bourbon Flank Steak

  • 1/4 cup brown sugar
  • 1/4 chopped green onion
  • 1/4 cup brown sugar bourbon
  • 1/4 cup low sodium soy sauce
  • 1/4 cup Dijon mustard
  • 1 tsp black pepper
  • 1 tsp crushed red chili flakes
  • 1/2 tsp Worchestershire sauce
  • 1 flank steak

Directions:

Combine all of the ingredients into a ziplock bag. Massage until they are all well combined and the steak well coated. Refrigerate overnight for best results. I sous vide mine at 120° for an hour. I then heated a grill pan on high, added a little oil, and seared each side for 1 minute. Let rest for a couple of minutes, carve into slices, and enjoy.

If you don’t have a sous vide, grill for 3 to 5 minutes on each side; depending on how well you like your steak done.