Mom’s Flank Steak with Whiskey Marinade
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 2 to 4 |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | 4½ hours |
Introduction
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.
Ingredients
| 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 |
Steps
- 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.
- 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.