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Bourbon-Brown Sugar Marinated Flank Steak

A savory, sweet, and slightly smoky flank steak marinated in a rich blend of bourbon, dark brown sugar, soy sauce, and garlic, then grilled to tender, caramelized perfection.

Bourbon-Brown Sugar Marinated Flank Steak
Prep 15 min Cook 15 min Total 2h 40m Level Easy
Serves 6

Ingredients

Marinade

  • 0.5 cup Bourbon whiskey — Any drinking-quality bourbon will work
  • 0.33 cup Dark brown sugar — Packed
  • 0.33 cup Low-sodium soy sauce — Substitute tamari for gluten-free
  • 0.25 cup Olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 4 cloves Garlic cloves — Minced
  • 1 teaspoon Freshly ground black pepper

Steak

  • 1.5 pounds Flank steak — Trimmed of excess fat

Instructions

  1. In a medium bowl, whisk together the bourbon, dark brown sugar, soy sauce, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper until the sugar is mostly dissolved.

    ~5 min
    Reserve about 1/4 cup of the marinade in a separate container in the fridge to brush over the steak while grilling, if desired.

  2. Place the flank steak in a large, heavy-duty zip-top bag or a shallow glass dish. Pour the marinade over the steak, ensuring it is completely coated. Seal the bag (pressing out excess air) or cover the dish with plastic wrap.

    ~5 min
    Score the steak lightly on both sides in a crosshatch pattern before marinating to help the flavors penetrate deeper.

  3. Refrigerate and let the steak marinate for at least 2 hours, preferably 4 to 8 hours. Flip the bag or steak occasionally to ensure even marination.

    ~2h
    Do not marinate longer than 12 hours, or the meat texture may become mushy from the alcohol.

  4. Remove the steak from the refrigerator 30 minutes before grilling to let it come slightly closer to room temperature. Preheat your grill to medium-high heat (about 400°F - 450°F).

    ~5 min
    Make sure your grill grates are clean and oiled to prevent sticking.

  5. Remove the steak from the marinade and let the excess drip off. Discard the used marinade. Place the steak on the hot grill.

    ~1 min

  6. Grill the steak for 5 to 7 minutes per side, depending on thickness, until an instant-read thermometer inserted horizontally into the center registers 130°F to 135°F for medium-rare.

    ~12 min
    Because of the high sugar content in the marinade, watch carefully to ensure the outside caramelizes but doesn't burn.

  7. Transfer the grilled steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute.

    ~10 min
    Resting is crucial for flank steak to keep it tender and juicy.

  8. Using a sharp carving knife, slice the steak thinly against the grain at a slight angle. Serve immediately.

    ~2 min
    Slicing against the grain cuts through the tough muscle fibers, resulting in tender bites.
Nutrition
310
Calories
24
Protein (g)
12
Carbs (g)
16
Fat (g)
5
Sat. Fat (g)
0
Fiber (g)
10
Sugar (g)
550
Sodium (mg)
70
Cholesterol (mg)
Equipment
  • Whisk
  • Medium mixing bowl
  • Large zip-top bag or shallow baking dish
  • Grill or large cast-iron grill pan
  • Tongs
  • Meat thermometer
  • Cutting board
  • Sharp carving knife
Tips & Storage
  • Flank steak is a lean cut that can become tough if overcooked; aim for medium-rare or medium for the best texture.
  • If you don't have a grill, a heavy cast-iron grill pan on the stovetop works beautifully.
  • For a thicker glaze, you can boil the reserved (unused) marinade in a small saucepan until reduced by half, then drizzle it over the sliced steak.
  • Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Enjoy cold in salads or sandwiches, or reheat gently to avoid overcooking.
Tags
bbq beef bourbon brown sugar charred comfort food dairy_free dinner entertaining flank steak grilling main course marinade meat nut_free summer sweet and savory umami weekend project

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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