Great flavor. Sometimes that is all a girl needs to say. ‘Specially a girl who will always push the protein to the side of her plate and let it sit neglected while she smacks her lips over her bread and salad.
But this flank steak was bold enough to take center stage on my plate and for once Nate actually had a fork fight on his hands for the leftovers. A great balance of sweet and salty and a great method to let steak remain what it is while enhancing it in all the right ways.
Bourbon and Brown Sugar Marinated Steak
From Fine Cooking 73, pg. 86
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
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. (Or you can marinade for up to 2 hours in the refrigerator, bringing the steak back to room temp before grilling.)
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.