Ingredients Jump to Instructions ↓

  1. 1/4 cup bourbon

  2. 1/4 cup Dijon mustard

  3. 4 teaspoons Worcestershire sauce

  4. 1/4 cup brown sugar

  5. 1/2 teaspoon kosher salt

  6. 1/4 teaspoon freshly ground black pepper

  7. 1 1/2 pounds flank steak, trimmed of fat and sinew

Instructions Jump to Ingredients ↑

  1. 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.


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