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.
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
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
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
-
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 minReserve about 1/4 cup of the marinade in a separate container in the fridge to brush over the steak while grilling, if desired. -
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 minScore the steak lightly on both sides in a crosshatch pattern before marinating to help the flavors penetrate deeper. -
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.
~2hDo not marinate longer than 12 hours, or the meat texture may become mushy from the alcohol. -
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 minMake sure your grill grates are clean and oiled to prevent sticking. -
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 -
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 minBecause of the high sugar content in the marinade, watch carefully to ensure the outside caramelizes but doesn't burn. -
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 minResting is crucial for flank steak to keep it tender and juicy. -
Using a sharp carving knife, slice the steak thinly against the grain at a slight angle. Serve immediately.
~2 minSlicing against the grain cuts through the tough muscle fibers, resulting in tender bites.
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.