Cooking with Bourbon

Last summer, I discovered that I like small-batch bourbon. But I also don’t have the tolerance to sit around sipping it, which I suppose is probably a good thing. The solution? To cook with it, of course. This is a super simple flank steak recipe that my husband and I made on a weeknight. It took less than 5 minutes to throw the marinade together, then just a few minutes on the grill after we’d given the marinade some time to soak in.

Flank Steak with Bourbon Marinade

(adapted from a recipe from Fountain Prairie Inn and Farm)

• 1 flank steak (1 ½ pounds)
• 4-6 cloves crushed garlic
• 1/2 ounce bourbon (I used Bookers. I only use a wee bit because, really, who wants to waste small-batch bourbon?)
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• ¼ cup olive oil

 Put marinade ingredients in a ziplock bag.  Add flank steak, seal bag and refrigerate at least one hour.  Prepare barbeque (medium heat).  Remove flank steak from marinade; discard marinade.  Grill flank steak until instant read thermometer registers 120 degrees for medium rare.  Remove steak from grill, cover and let rest for 5 minutes. Slice steak across the grain at a 45 degree angle.  Serves 4-6.