Bourbon-Marinated Flank Steak

Grill season is almost here!! Try this with steak or chicken.

Bourbon-Marinated Flank Steak

Flank steak is delicious when it’s marinated and then broiled or grilled. The combination of bourbon, Dijon mustard, and Worcestershire in this marinade makes for a boozy, savory sauce that enlivens the meat. Whip it up for a quick dinner and use the leftovers in our Bourbon Steak Sandwich if there are any leftover.




Makes: 2 to 3 servings

INGREDIENTS
1/4 cup bourbon
1/4 cup Dijon mustard or honey Dijon
4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat and sinew

INSTRUCTIONS

Combine bourbon, mustard, Worcestershire, salt, and pepper in a ziplock bag. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Refrigerate it while marinating.)

Once steak has marinated, heat a grill pan or outdoor grill to medium high. Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
Season with additional salt and pepper, slice thinly against the grain, and serve.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" /> Contessa

sounds delicious! you must be reading my mind because i have flank in the freezer and wasn't sure how i wanted to prepare it. looks like i'll be defrosting for a bbq this weekend. thanks for posting.

It does sound good...and I was also trying to figure out how I wanted to cook the flank steak I have too. I'll give it a try this weekend also.

i smell a challenge- my contessa recipe vs your contessa recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> will post results later.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> play nice kiddies!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> BTW, my friends' hubby owns a butcher shop and he gave me a simple recipe for skirt steak. I'd never heard of it. Apparantly skirt steak is tough but delicious. Just put the skirt steak in a ziplock with a small bottle of Wishbone Russian dressing. Keep it in the fridge for at least 3 days, 5 is better, then grill. My family LOVE this!! Give it a try.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Skirt Steak recipe for you Contessa

Rosemary Skirt Steak with Balsamic Glazed Onions

3 tbls fresh rosemary leaves
1/2 c. extra-virgin Olive Ooil
3 lg cloves of garlic, minced
1/2 tsp cracked black peppercorns
1/2 good balsamic vinegar, divided
1 1/2 pounds skirt steak
2 red onions, peeled and sliced into 1/4 rounds

crush rosemary in your hands. Combine in small bowl with 1/4 c olive oil, the garlic, cracked peppercorns, and 2 tbls balsamic vinegar. Pour over skirt steak - turning to coat both sides,press spices into the steak and marinade for 30 minutes. Brush the onions with olive oil and balsamic when ready to grill. Do the grill thing for 2-3 minutes per side (or more depending on how you like your steak)- brushing the top generously with balsamic vinegar.

Def. have to slice against the grain or it will be as tough as leather

I served this with a salad with homemade green goddess dressing, spring peas with cipollini onions, horseradish mashed potatoes and an apple tart for Easter.

Will have to try your Flank steak recipe! it sounds wonderful!

nice, prep time took approx 1 min. 5 seconds was wondering if i should add the steak to the marinade. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> so far, thumbs up for the ease of preparation. will post results tomorrow.

Skirt Steak/Flank Steak...
both pretty similar, but Skirt Steak has more marbling and therefore a higher fat content... therefore juicer...
We love them both and they are our steaks of choice...
Best flavor(s) of any steak!
We prefer them over a rib-eye or Filet...
The key to both is to slice across the grain, and slice as thin as you can...
and cook on a very HOT grill, and quickly! about 2.5-3 minutes a side...
that will make then rare, the only way to serve them without losing flavor! very tender...

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> it's a keeper. thank you!

What, no picture?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />

good morning, carol. sorry to disappoint, but as you can see by the time stamp, it was quite the busy sunday and i didn't have the energy to look for my camera (even though 99% it's in my bag). i was hoping to get away with it... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

I just bought a pint of bourbon (I don't drink it, only use it for cooking)...
have a really nice flank steak in the fridge (on sale at Shop-Rite for $3.39/lb this week)...
Looks like it's tomorrow nights dinner!
along with Bob!'s potatos (we call them Avarbock Potatos)...
Pre-cook a large baking potato for a few minutes in the nuke...
Split in half... season with herbs/spice, add a little butter, put halves back together, wrap in HD Foil... cook on the grill til done... Yummmm...
add some grilled asparagus to wind out the dinner! can't beat it! goes great with steak!

What time should I be there, Brian? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

we are bringing two flank steaks to SXM with us! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

enjoy! sounds delicious. i have a 1.75L of jim beam, so it looks like i can make this recipe all summer long.

Yeah... I got a pint of Jim Beam! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
thanks for the reminder... I have to get the flank steak marinading! I want to do it overnight...

OK... just went into the fridge to marinade overnight!
used the recipe exactly as posted!

Can you take them marinating? I'll bet a couple of days in the marinade would be fantastic! But, if they're more than 3 oz. liquid it could be problematic in a carryon.... <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

This same recipe was posted on Chow and many comments say to add 1/4 brown sugar to the marinade. Another suggestion is to marinated for 24 hours and then pan-roasted it. "

Quote

Used a 12" skillet and browned it over really high heat about 4 or 5 minutes per side, then stuck the skillet in a 450 oven for about 6 minutes. Took the steak out of the skillet and let it sit covered with foil until the temp came up to 130 degrees, deglazed the pan with about 1/2 cup of water, added the marinade and cornstarch and boiled it to make the gravy. Super tasty!

Sounds Yummy!

Pan Roasted Flank Steak??? That doesn't sound right???

we just had it tonight, done on the grill... internal temp 110... came out nice and rare...
EXCELLENT just as posted!