Bourbon-Marinated Flank Steak Recipe
- 11 years ago
This is a great recipe for those of you who enjoy the slightly bitter tang of Dijon mustard. This steak is great with vegetables for supper, or on a bun as a sandwich for lunch. You can fry this stovetop in a grill pan, over charcoal on your backyard grill.
INGREDIENTS
¼ cup (50 mL) bourbon
¼ cup (50 mL) Dijon mustard
¼ cup (50 mL) packed brown sugar
4 tsp (20 mL) Worcestershire sauce
½ tsp (2 mL) coarse salt
¼ tsp (2 mL) freshly ground black pepper
1 pound (500g) flank steak
Method:
Combine bourbon, mustard, sugar, Worcestershire, salt, and pepper; mix well. Pour marinade in a shallow dish and add the steak, coating well. Allow to marinate at room temperature for at least ½ hour. The steak can be marinated for up to 24 hours; just cover and refrigerate while marinating.
Once steak has marinated, heat a fry pan or outdoor BBQ to medium high. Cook steak for 5 to 6 minutes per side for medium rare (130ºF internal temp). Remove to a cutting board cover with foil and let rest for 10 to 15 minutes.
Deglaze pan with marinade and cook to create a pan sauce.
Season with additional salt and pepper, slice thinly across the grain, and serve.
INGREDIENTS
¼ cup (50 mL) bourbon
¼ cup (50 mL) Dijon mustard
¼ cup (50 mL) packed brown sugar
4 tsp (20 mL) Worcestershire sauce
½ tsp (2 mL) coarse salt
¼ tsp (2 mL) freshly ground black pepper
1 pound (500g) flank steak
Method:
Combine bourbon, mustard, sugar, Worcestershire, salt, and pepper; mix well. Pour marinade in a shallow dish and add the steak, coating well. Allow to marinate at room temperature for at least ½ hour. The steak can be marinated for up to 24 hours; just cover and refrigerate while marinating.
Once steak has marinated, heat a fry pan or outdoor BBQ to medium high. Cook steak for 5 to 6 minutes per side for medium rare (130ºF internal temp). Remove to a cutting board cover with foil and let rest for 10 to 15 minutes.
Deglaze pan with marinade and cook to create a pan sauce.
Season with additional salt and pepper, slice thinly across the grain, and serve.