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Bourbon & Brown Sugar Marinated Steak

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Serves four.

  • 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
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.

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.

Serving Suggestions

Serve with grilled vegetable skewers.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 394; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 5; Protein (g): protein g 38; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 2807; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 0;

Photo: Scott Phillips

Used Evan Williams Bourbon, increased the hot sauce to 1T and the marinating time to four hours.....grilled to rare and.........it was excellent!!! This is now my primary flank steak recipe!!

I LOVE this Steak! My 8 year old son who is the pickiest eater around even LOVES it!! Quick, easy and AMAZING!! I used Captain Morgans instead of Bourbon!

I use this marinade for skirt steak and it is soooo good! I bbq it for just a couple of minutes and serve it cut into strips. No matter the quantity we seem to eat the whole thing.

I put the steaks (NY Strips) on the grill and went in the house for the 6 min before flipping. Went out to find major flame-up! Black. (Bourbon, brown sugar. I should've thought...) So sad. Not for long. OMG, these were the best!!! We recently went to an upscale steak house. My husband said last night, "I hate to say it but these "burnt" steaks are even better than the steak I had at that restaurant" (in between his constant, "o my god"s). I am not much of a beef eater but I wanted to lick my plate (the sauce is awesome!) and I can't wait to make these again.

This worked well as both the marinade for the steak and a nice sauce on the steak and mashed potatoes. Just the right amount of flavour stayed with the steak and the high sugar content gives a nice caramelization on the grill. Someone has mentioned this was too salty, I happened to be a couple Tbsp short on the soy sauce and found this did not detract from the flavour and may have saved a tad on the salt.

A great simple marinade. I used brandy instead of whiskey, marinated beef short ribs for 9 hours and they were delicious. This one makes it into my favorites.

I hate to be the spoil sport but the sauce was a huge disappointment. The marinade imparted a nice flavor to the meat for sure. But when reduced, we found that the salt in the soy sauce concentrated far too much and made a harsh tasting condiment. Will probably not repeat this one.

This came together quickly & the cooking instructions were spot on for getting the perfect medium rare temp on the grill. The meat took on a great flavor. I agree with one of the other raters that maybe the sugar in the sauce could be reduced a little - but overall, a good go-to recipe for a weeknight.

My family LOVES this recipe and requests it when we all get together. The steak really picks up the flavor and the concentrated sauce is delicious over the top. This recipe is a winner at my house.

We loved it. I used Ribeye steaks and Jim Beam for the bourbon.The taste was great!

I made this one for a party, and it was a huge hit. Everyone loved the meat and the sauce as well.

Excellent...very easy to make and the results are wonderful. Will definitely make it again.

Amazing... we used NY Strips. My entire family devoured it.

Excellent grilled steak. The sauce is superb and the steak picks up a suprising amount of flavor from that short marinating time. A summer regular here.

It's very unusual for me to not love a recipe out of Fine Cooking, but this one was a little disappointing to me. I'm sure it's just personal preference, but my husband and I found the marinade just a little too sweet and cloying. If I did this one again, I'd probably cut back on the sugar at least a little.

This was great - really easy with excellent flavor. Without the sauce, the bourbon and sugar add to the carmelization of the crust; with the sauce you get a nice kick from the tobasco and the bourbon.

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