Makes: 2 to 3 servings
INGREDIENTS
1/4 cup bourbon
1/4 cup Dijon mustard or honey Dijon
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
INSTRUCTIONS
Combine bourbon, mustard, Worcestershire, salt, and pepper in a ziplock bag. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Refrigerate it while marinating.)
Once 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.
Season with additional salt and pepper, slice thinly against the grain, and serve.
This same recipe was posted on Chow and many comments say to add 1/4 brown sugar to the marinade. Another suggestion is to marinated for 24 hours and then pan-roasted it. "
Used a 12" skillet and browned it over really high heat about 4 or 5 minutes per side, then stuck the skillet in a 450 oven for about 6 minutes. Took the steak out of the skillet and let it sit covered with foil until the temp came up to 130 degrees, deglazed the pan with about 1/2 cup of water, added the marinade and cornstarch and boiled it to make the gravy. Super tasty!
Sounds Yummy!
