juicy steak

We all have routines in the kitchen which tend to include the “go to” meals that can be considered last resort, quick, or so familiar that it takes no mental energy to throw together.  In our house I would have to say that pasta and burritos fall into that category.  However, sometimes I sit down to the computer and skim through my online recipes and discover an “oldie but goody” that we have not had in a some time, then bam! Suddenly an old familiar simple dish becomes remarkable due to its absence.  Not too unlike a loved one taking a vacation for you to realize how much you miss them.

Welcome back Brown Sugar Bourbon Flank Steak my old friend!  Add this to your “easy but delicious” routine and it will make you happy. Promise.

Also sharing this plate is my house salad; extra virgin olive oil, fresh lemon juice and fresh grated lemon juice with rustic (skin on) garlic mashed Yukon Gold potatoes topped with spring chives. I get scorned for not serving mashed with any juicy steak :0)

Favorite “Oldies but Goodies” Recipe Favorite “Oldies but Goodies” Recipe

Brown Sugar Bourbon Flank Steak

2-3lb Flank steak

1/4 cup brown sugar

1/4 cup soy sauce

1/4 cup favorite bourbon

1/4 cup Dijon mustard

1/4 cup sliced scallions

1 tsp Worcestershire sauce

Fresh ground black pepper

1/2 tsp cornstarch

Place the first 8 ingredients in a sealable bag and marinate for several hours or overnight.

Preheat the grill.  Drain the steak from marinade and pat dry, reserving the marinade.  Place the marinade in a small sauce pan and add the cornstarch.  Bring the marinade to a simmer for about 3 minutes until thickened.  Keep warm.

Grill steak over medium high heat until internal temperature reaches 125 degrees. Remove from heat and let rest 5-7 minutes before slicing thinly against the grain. Serve with sauce.


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