This is very good, easy to prepare and I had all the ingredients on hand... (well, now we don't have any more whiskey) I doubled the recipe for two large flank steaks, put them in the fridge in the morning and ate at 7pm, the flavor had penetrated nicely through the meat. Cooked it on the grill, didn't time it (I never do, I go by feel) My own personal preference, next time, I'm going to add some cider vinegar, only because I look for that little bit of a kick that vinegar can give to a marindade. Thanks for sharing!
This recipe would be fine if you like your food tasting like alcohol, but in my house we prefer other flavors. My daughter ate one piece of this and pushed her plate away.
This was a very interesting recipe, with the vanilla. I was a little nervous about it and used only a few drops of vanilla (you can still taste it). I left the ginger out, only because we had eaten chicken with a ginger sauce for a few days previously! I must admit, we overcooked the meat, so it didn't do the marinade justice, but that was our fault!I liked the interesting flavor. I will make again. Roxygirl in Colo.
Used a moose flank steak and it was awesome. Its a keeper!!