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Cooking with Bourbon

Posted on | May 17, 2012 | 5 Comments

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.


5 Responses to “Cooking with Bourbon”

  1. Barbara
    May 18th, 2012 @ 7:55 am

    Sounds delicious! I may try it this wkend.

  2. Melissa
    May 18th, 2012 @ 8:11 am

    A very simple, yet seemingly tasty dish. Thanks for sharing the recipe!

  3. Claudia
    May 19th, 2012 @ 10:23 pm

    Always yes to Bourbon. Thanks for the recipe.

  4. Style Maniac
    May 20th, 2012 @ 11:42 am

    Wow — Bookers Bourbon Steak. Does it get any better?

  5. Kristin
    May 21st, 2012 @ 11:02 am

    You had me at steak!

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