Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Bourbon Flank Steak (Or Skirt Steak)

Bourbon Flank Steak ( Or Skirt Steak)

Serves 4

Here is what you need:

Flank Steak, around 1 ¼ pounds

2 TBS brown sugar, packed

1 TBS Worcestershire sauce

1 tsp ground cumin

1 tsp chili powder

2 cloves garlic, smashed

4 TBS bourbon, divided

2 tsp apple cider vinegar

Kosher salt and fresh ground pepper

Here is what you need to do:

In a re-sealable large plastic bag, or a glass baking dish mix together the garlic, 2 TBS bourbon, brown sugar, Worcestershire sauce, chili powder, cumin, ½ tsp salt and a couple grinds of pepper. With a fork, prick the steak on both sides. Rub the marinade all over the steak. Refrigerate for 6 to 12 hours.

 Preheat your grill or grill pan to medium high. Remove the steak from the marinade and let it come to room temperature. Pour the marinade into a sauce pan, pick out the garlic. Add the remaining 2 TBS of bourbon, 2 TBS of water. Let it come to a boil then reduce the heat to a simmer and let it thicken. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed.

Sprinkle a little salt and pepper on the steak. Grill the steak to your liking, I like medium rare so I’d only grill for about 3 to 4 minutes on one side then 2 to 3 on the second. It also matters how thick the steak is.

When it’s cooked to your liking, place on a cutting board, cover with foil and let it rest for about 10 minutes.

Thinly slice the steak against the grain and spoon the reduced marinade over the top. Let’s Eat!!

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