Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Mom’s Flank Steak with Whiskey Marinade

By , from the Culinate Kitchen collection
Serves 2 to 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 4½ hours


My mom used to serve this with wild rice and green beans. Leftovers taste wonderful on toasted bread with a smear of butter, salt, and pepper, or added to a lentil salad or stir-fry.


4 Tbsp. whiskey
4 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce (low-sodium is fine)
1 to 2 garlic cloves, minced
½ tsp. freshly ground black pepper
1 lb. flank steak


  1. Mix together all of the ingredients (except the steak) in a shallow dish or large plastic zip-lock bag. Add the steak, either flipping and coating it in the dish or immersing it in the bag. Marinate at least 4 hours or all day.
  2. When ready to cook, remove the steak from the marinade and either broil or grill it to medium-rare. After cooking, let the meat rest for at least 5 minutes, then cut against the grain into thin slices.

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
Add a comment
100% recommend this recipe
1. by OCF on Mar 28, 2008 at 2:46 PM PDT

Thanks for the recipe. We used to use this frequently and I had forgotten the ingredients. Only whiskey I had was Scotch. Do you think it will work? (We’ll sure find out.)


Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice