I actually quadrupled the sauce. I used half the amount of Dijon mustard, perhaps my brand was overly strong but with half the amount of mustard it gave the right amount of bite without overpowering the other flavours. I cooked this for fathers day and it went down very well indeed! A definite impress the guests, comfort food meal!
excellent recipe, the sauce is fantastic. recommend doubling it.
Wow. This was yummy. The sauce was very good. The meat cooked quickly on the BBQ, I marinated for 3 days. Hubby loved it. After 3 helpings at dinner, he asked if he could take the rest for lunch. Even the 3 yr old and the 2 yr old liked it! WOW! Thanks AZRT!
Oh wow...this is amazing!!! I made this over the weekend. I couldn't get enough of the sauce. Next time Iâ€™m adding mushrooms and carrots to the sauce. Great recipe and Iâ€™ll definitely use this again.
This was delicious - had everything in the pantry to make the marinade. I didn't have any green onions so I just used half an onion and it turned out well. I will be making this one again!
My stars and comments are for the marinade portion only. We love flank steak and are always on the look out for marinade recipes. This one was wonderful! The bourbon and the sweetness of the brown sugar really complement each other. I turned this recipe into an OAMC recipe by putting all the ingredients together for the marinade in a zip lock bag, adding the meat, and tossing in the freezer. I put it in the fridge the night before I wanted to cook it so that it could thaw safely. Worked like a charm. Thanks for posting a keeper!
Excellent! Didn't have Bourbon so I used Brandy instead. Will definitely be making this again, and again, and again....
Yum, yum, yum! Great marinade / gravy and the potatoes were wonderful. Great for a Sunday dinner or holiday meal!
Fantastic & yummy steak & potatoe mash. Thank you for sharing. Diane
Yum!! We really enjoyed this meal. I left the meat marinading for just over 24 hours. Unfortunately the barbecue was out of gas so I cooked the meat in an electric frying pan. I'm sure it would be even better on the bbq. I don't like my beef rare so it may seem that I overcooked it to some...but hey, it's personal taste. I made everything to the recipe, apart from adding the cornstarch to the sauce, instead I reduced it to about 2/3 and then added a dollop of sour cream, I also added the meat juices. I could eat the sauce by itself. The mash was great - I used garlic chives because that is what I had. This is definitely a winner recipe and I will look forward to making it on the bbq.