Got this recipe out of an old Cooking Light magazine. It was awesome!
1/4 C Packed Dark Brown Sugar
1/4 C Minced Green Onion
1/4 C Bourbon
1/4 C Low Sodium Soy Sauce
1/4 C Dijon Mustard
1/2 t Fresh Ground Black Pepper
1/4 t Worchester
2-Pound Flank Steak
I used my Jaccard on the meat first. Combine the ingredients in a sealable bag and marinade the meat for 8 hours or over night in the fridge.
Remove the meat from the marinade and reserve the remaining marinade.
I grilled the meat over direct high heat for 4 minutes a side and let it rest 10 minutes, it gave me medium rare and rare meat.
Put the remaining marinade in a sauce pan with 1/2 t of corn starch bring to a boil and cook for 1 minute for gravy.
We served this with garlic/chive mashed potatoes and there was nothing left.
1/4 C Packed Dark Brown Sugar
1/4 C Minced Green Onion
1/4 C Bourbon
1/4 C Low Sodium Soy Sauce
1/4 C Dijon Mustard
1/2 t Fresh Ground Black Pepper
1/4 t Worchester
2-Pound Flank Steak
I used my Jaccard on the meat first. Combine the ingredients in a sealable bag and marinade the meat for 8 hours or over night in the fridge.
Remove the meat from the marinade and reserve the remaining marinade.
I grilled the meat over direct high heat for 4 minutes a side and let it rest 10 minutes, it gave me medium rare and rare meat.
Put the remaining marinade in a sauce pan with 1/2 t of corn starch bring to a boil and cook for 1 minute for gravy.
We served this with garlic/chive mashed potatoes and there was nothing left.