Bourbon-Marinated Flank Steak Recipe
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Flank steak is delicious when it’s marinated and then broiled or grilled. The combination of bourbon, Dijon mustard, and Worcestershire in this marinade makes for a boozy, savory sauce that enlivens the meat. Whip it up for a quick dinner and use the leftovers in our Bourbon Steak Sandwich.
Game plan: We tried this steak marinated for both 30 minutes and overnight—it grilled up juicy and tender in each instance, with not much flavor difference. So if you are planning for tomorrow night’s dinner, go ahead and marinate the meat today.
- 1/4 cup bourbon
- 1/4 cup Dijon mustard
- 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
- Combine bourbon, mustard, Worcestershire, salt, and pepper in a shallow nonreactive dish and mix well. Place steak in a shallow dish and rub marinade all over, coating it well. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and 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.
Beverage pairing: Cousiño-Macul Finis Terrae, Chile. In this old-world/new-world combination, mustard in the marinade gives the dish a savory push, while the bourbon rounds out the flavors and provides a measure of vanilla sweetness. Many Cabernet-based wines would pair well with the dish, but this high-quality blend from Chile presents great new-world fruit with a savory old-world sensibility, and is a great deal to boot.
We make this same receipe, but have always added brown sugar,garlic and grated onion. We use Trader Joes dijon as it has a nice kick to it.
We bought some silly Jim Beam - Red Stag. Don't much enjoy the drinking, but thought it might fit this recipe... anyone had both and think they may go together?
This is a GREAT recipe! I added a 1/4 cup brown sugar on accident and OMG yum!!! PERFECT Derby Day recipe!
This was great. My husband loved it. Used our George Foreman grill and cooked the steak for 7-1/2 minutes. It was a nice medium.
For sheils628--did you slice the steak super-thin against the grain? That really makes it tender to eat.
I made something similar to this but used applejack instead of bourbon and it was very good.
Great recipe. And thanks to dmbfiredncr for the great suggestions of adding the brown sugar and using the marinade for gravy.
I marinated for 24 hours and pierced the meat about 20 times per side with a fork so the flavors would reall sink in. Then I 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!
awesome, thanks!
@wheatster only matters on size of the steak. regular frying pan is great if the flank fits in it.
do i really need a grill pan, or can i just do it in a regular frying pan?
I'll give it a shot. Heres anorher marinade that works well with flank steak 12 oz can of Dr Pepper
2 cinnimon sticks
4 whole cloves of garlic ( just smash them a little don't mince them Marinate 4 hrs or overnite. Take out of marinade pat dry and grill Slice against the grain and make sandwiches or flour tortillas with grilled peppers and opnions
jsoffer, I bet you could use this with both hanger and skirt steaks, but I would only marinate for an hour if you use the latter.
Tommy
Tommyskitchen.com
Can this marinade work well with hanger steak. It did come out very well with the flank steak.
I thought this was great. I am with dmbfiredncr, and will add some brown sugar next time. I marinated the flank steak for 48 hours and it tenderized the flank steak pretty well. I am not a huge fan of the flank so may use a different cut next time.
This was great. I used fish sauce and a tsp of vinegar and a tsp of stubb's bbq sauce instead of worcestershire and deglazed the pan with some old chianti to reduce to a sauce. any rules on mixing your wine and whiskey?
I use a marinade of scoth & Balsamic, not as sweet, but spicy & smokier !
I really enjoyed this recipe -- it was quick and simple, and the steak had a nice taste that wasn't overwhelming.
Question for other chowhounds: I had to cook indoors on a grill pan, and I thought that the steak seemed kind of tough. Any suggestions for cooking a more tender flank steak?
This was excellent! I took the suggestion above an added the 1/4 cup brown sugar. This recipes replaces my tried and true Flank Steak recipe. Thanks so much!
Add 1/4c brown sugar to the marinade...adds a touch of sweetness that's really good.
And...and some cornstarch to the leftover marinade and boil it...great gravy over mashed potatoes.