Ingredients Jump to Instructions ↓

  1. 1 1/2 Pounds Flank Steak Marinade

  2. 1/4 Cup Soy Sauce

  3. 1/4 Cup Bourbon

  4. 2 Tablespoons Brown Sugar

  5. 2 Teaspoons Grated Fresh Ginger

  6. 2 Teaspoons Sesame Oil

  7. 1/4 Teaspoon Red Pepper Flakes

  8. 2 Clove s Garlic, Minced Salsa

  9. 1 Cup Diced Mango

  10. 1/3 Cup Diced Tomato es

  11. 3 Tablespoons Thinly sliced Green Onion s

  12. 1/2 Teaspoon Chipolte Peppers in Adobo Sauce , Diced

  13. 1/2 Teaspoon Grated Fresh Ginger

  14. 1 Tablespoon Fresh Lime Juice

Instructions Jump to Ingredients ↑

  1. First combine marinade ingredients in a large zip-top bag; add flank steak, seal bag and turn to coat. Place in refrigerator and marinate 2 to 8 hours. Next, to prepare salsa, combine ingredients in a small bowl; set aside. Salsa can be prepared up to one day ahead; bring to room temperature before serving. Last, preheat grill to high heat. Place flank steak on grates; close lid and grill 6 minutes. Turn steak, grilling on the other side an additional 5 minutes. Using parking knife, cut a small slit in the thickest part of the meat to check for doneness. Meat should be rare, bu ti fit requires a longer cooking time, place back on the grill with the thinner end of the steak over indirect heat. Continue cooking 1 to 2 minutes. Transfer meat to cutting board; cover loosely with foil and let rest 5 to 10 minutes. Slice thinly, on the bias against the grain. Note, to cook indoors, put flank steak in grill pan and cook over medium-high heat 4 to 4 minutes per side. Transfer to a 450 degree oven and roast about 5 minutes.


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