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Flank Steak Teriyaki
Bourbon-Marinated Flank Steak
- 1/4 cup bourbon
- 1/4 cup Dijon mustard
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds flank steak, trimmed of fat and sinew
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.
Read more about grilling.
1Combine bourbon, mustard, Worcestershire, salt, and pepper in a shallow nonreactive dish and mix well. Place steak in a shallow dish and rub marinade all over, coating it well. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
2Once steak has marinated, heat a grill pan or outdoor grill to medium high. Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
3Season with additional salt and pepper, slice thinly against the grain, and serve.
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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