Flank steak is delicious when it’s marinated and then broiled or grilled. The combination of bourbon, Dijon mustard, and Worcestershire in this marinade makes for a boozy, savory sauce that enlivens the meat. Whip it up for a quick dinner and use the leftovers in our Bourbon Steak Sandwich, with a Whiskey Sour or Old Fashioned cocktail.
Game plan: We tried this steak marinated for both 30 minutes and overnight—it grilled up juicy and tender in each instance, with not much flavor difference. So if you are planning for tomorrow night’s dinner, go ahead and marinate the meat today.
Beverage pairing: Cousiño-Macul Finis Terrae, Chile. In this old-world/new-world combination, mustard in the marinade gives the dish a savory push, while the bourbon rounds out the flavors and provides a measure of vanilla sweetness. Many Cabernet-based wines would pair well with the dish, but this high-quality blend from Chile presents great new-world fruit with a savory old-world sensibility, and is a great deal to boot.
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