Brown Sugar and Bourbon Flank Steak

[Todd R.]

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.

 

[Mark Silver]

Todd, I want to try this recipe with pork tenderloin wrapped in bacon and grilled indirectly. It's similar to a recipe I had at a friend's house who wouldn't tell me her recipe.

 

[Todd R.]

I don’t understand why people hoard recipes like that; I always think it a great compliment if someone wants it.
Post how the tenderloin comes out, that sound like a good one to try. What’s not to like, pork wrapped in bacon

 

[Jane Cherry]

I don't give my clients my recipes, but I'm sure you know why. I don't mind sharing with you guys, but you don't know my clients either!