Grilled Flank Steak
- Total Time
- 15 minutes, plus marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ½cup bourbon
- ½cup soy sauce
- 1½pound flank steak
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
245 calories; 10 grams fat; 4 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 1228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In small bowl, whisk together bourbon, soy sauce and half a cup of water to make a marinade. Pour marinade into a gallon-size self-sealing food storage bag. Put steak in bag, and turn it over several times so that the entire cut is coated. Marinate in refrigerator 4 hours, turning steak once after 2 hours. Pour off marinade and blot steak dry with paper towels.
- Step 2
Prepare a fire in the grill. When flames have subsided and coals are glowing, grill steak 4 minutes on one side for rare, 5 minutes for medium rare. Turn steak, and grill 3 or 4 minutes more, to taste.
- Step 3
Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes. Slice steak crosswise into ⅛-inch-thick slices.
Private Notes
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Cooking Notes
Jim R
Slicing is important. Need to slice across the grain, not with the grain. Difference is night and day.
http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against...
Jane
Fixed this yesterday, marinating for 2 hours as suggested. Cooking, however, was on a gas grill. The grill was heated with top down until temp reached 600 degrees. Top opened, sprayed and steak placed on grill. On the gas grill, 5 minutes on a side produced a great tasting medium rare flank steak. Marinating overnight and a touch of minced garlic might make it even better.
Coni
I didn't have bourbon, instead I used cognac, soy sauce and added a little bit of sugar, no water. Marinated the flank steak all day. Grilled for less than 4 minutes on each side. It was delicious!
Greg
I tried this recipe over the weekend, the steak was tasty! I added garlic and marinaded it for four hours, I think that it would benefit from a longer soak. It took six minutes on one side, five on the other to cook to medium on my gas grill.
Richard
So tasty, I missed the 1/2 cup of water, oh well. Couldn't stand to discard the marinade, a little butter , flour and 1/2 of the marinade and 1/2 cup milk made a nice Bourbon sauce. Yum!
elmey
I've made this often, and it's always good. I seldom have bourbon and have substituted things like sake or red wine in the same proportions and had great results.
Nana
‘Forgot to mention that I added 4 cloves of sliced garlic to the marinade in addition to adding worcestershire sauce.
CaptainNY
Super awesome. Marinated about 6 hours. Cooked on gas grill heated to 500 then turned to medium, 6 mins one side/4 the other. While the steak rested, made a butter/flour roux then whisked in some milk and marinade (maybe 3/4c each?). Made an awesome dipping sauce for the steak and the side of potatoes I served with it.
eobates
Honestly, we didn’t love it. The bourbon is very overpowering. I would consider making it again but only if I cut the bourbon back to 1/8 or 1/4 of a cup in the marinade.
CaptainNY
Super awesome. Marinated about 6 hours. Cooked on gas grill heated to 500 then turned to medium, 6 mins one side/4 the other. While the steak rested, made a butter/flour roux then whisked in some milk and marinade (maybe 3/4c each?). Made an awesome dipping sauce for the steak and the side of potatoes I served with it.
Paul from CO
Did an overnight marinade. Found this far to salty. Dispute the simplicity,won’t make this marinade again.
Lola Ansel
Too boozy when made as written. Had to add maple syrup and more soy to tone it down.
almfunk
I boiled the marinade on the stove and offered it as au jus for extra flavor. It was well received and much enjoyed.
almfunk
Delicious! As suggested by others in the notes, I added a clove of minced garlic, left out the water, increased the soy sauce and bourbon to make up the difference, and added Worcestershire sauce. I couldn't find flank steak at the supermarket so we used London broil instead.
Nana
‘Forgot to mention that I added 4 cloves of sliced garlic to the marinade in addition to adding worcestershire sauce.
Nana
This was so easy and it turned out amazingly tender and flavorful! I left out the water but added a quarter cup of worcestershire sauce to the marinade. Four hours later, dried it with paper towels, sprinkled with fresh ground pepper and cooked on a charcoal grill for 4 minutes on one side and 3 on the other. After letting it rest for 5 minutes I sliced across the grain and served it with blue cheese butter and potatoes. As good as steak frites in a French restaurant - better than some!
Linda
I made the recipe as stated, marinated four hours. Flavor far milder than expected. Next time I’ll take everyone’s suggestion and add garlic; marinate longer. Maybe make the bourbon sauce at the end. Otherwise, not worth making again.
Olivia B.
So simple, works great. We used maker’s mark and liquid aminos. Served on homemade potato buns with onions caramelized with a splash of bourbon.
kkcooks
Wow! So easy, and really really good.
Jack K
I made this for a big crowd and people loved it! Truly a delicious steak that’s super easy to grill. I had five pieces. Some pieces were much thicker on one end than the other. When I make this again, I might cut those into two pieces so that I can leave the thick end on the grill for a few more minutes.
kate
Recommended by Pete.
ghummon
Really enjoyed this recipe. Grilled it on a real Weber grill with natural charcoal. Huge hit with family and friends. Used affordable Four Roses bourbon and loved it.
Rebeca
Writing my first review to say how fantastic this turned out! For the marinade, I only had scotch at hand but the meat still turned out great. I also followed folks' advice on adding garlic to the marinade. Lastly, to the leftover marinade, I added some brown sugar (since I didn't have honey) and a sprinkle of corn starch... then reduced the liquid... turned out to be a fantastic gravy for the meat and mashed potatoes.
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