Bourbon-marinated flank steak

• Produce

  • 3 large cloves Garlic
  • 1 tbsp Thyme, fresh leaves

• Condiments

  • 1/2 cup Tamari or soy sauce

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Olive oil

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

• Other

  • ~1 1/2 pound flank steak or london broil

Found on garlicandzest.com

Description

Directions

• In a small bowl, mix the first 7 ingredients.
• Pour into a resealable plastic food storage bag. Place steak in the bag, remove as much air as possible and seal it. Flip the steak around a few times to coat it with the marinade.
• Place in the refrigerator for at least two hours and up to eight, flipping and rotating the meat every few hours.
• Heat barbecue to a medium high heat.
• Remove steak from marinade and blot off the excess moisture with a paper towel.
• Place steak on hot grill. Cook for 5-6 minutes on the first side for medium rare. Flip the steak and cook an additional 5-6 minutes.
• Transfer steak to a cutting board and allow it to rest for 5 minutes so that the juices redistribute throughout the meat.
• Thinly slice, going against the grain, at about a 35-45 degree angle.