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.