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Recipe

Bourbon & Brown Sugar Marinated Steak

Scott Phillips

Servings: four.

 

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup bourbon or other whiskey
  • 1/3 cup firmly packed brown sugar, preferably dark
  • 1 Tbs. Dijon mustard
  • 1 tsp. hot sauce, such as Tabasco
  • 1-1/2 to 2 lb. beef steak, preferably flank, or 1-1/2-inch-thick New York strip steaks

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 394
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 65
      Sodium (mg): 2807
      Carbohydrates (g): 22
      Fiber (g): 0
      Protein (g): 38

Preparation

  • Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
  • When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
  • Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

Serve with grilled vegetable skewers.

Tip

You can marinate the steaks in the refrigerator for up to 2 hours before grilling. Just bring the steaks back to room temperature before grilling.

Reviews

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Reviews

  • user-274883 | 03/24/2017

    WOW!!This recipe is the best I have tried for flank steak. The sauce was it for me, DELICIOUS!!!!! I even accidentally over cooked one of them, but it was still juicy and again that sauce is out of this world! My husband even was impressed. Please please try this recipe and use the sauce. This is a keeper that will be grabbed first for flank steak. Thanx!!!

  • jeroline | 12/18/2016

    Love this! So easy, fast, and tasty. This has become one of my favorites for lunch, dinner, and even steak&eggs breakfast.

  • Krispie | 11/09/2016

    I made this with NY Strip. It could not have been easier and it turned out delicious. I would definately make again for a weeknight meal.

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