Flank Steak With Manhattan Marinade

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READY IN: 16mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk the bourbon, soy sauce, sweet vermouth, brown sugar, ginger, scallion, and garlic together in a bowl to dissolve the sugar.
  • Pour into a large self-locking plastic bag and add the steak.
  • Close the bag and refrigerate for at least 4 hours and up to 8 hours.
  • Remove from the refrigerator 1 hour before grilling.
  • Build a hot fire for direct grilling in an outdoor grill.
  • For a charcoal grill, let the coals burn until they are covered with white ash.
  • For a gas grill, preheat the grill on high.
  • Lightly oil the cooking grate.
  • Remove the steak from the marinade.
  • Place on the grill and cover the grill.
  • Grill until the underside is well browned, about 3 minutes.
  • Turn and grill until an instant read thermometer inserted in the thickest part of the steak reads 130° for med-rare steak, about 3 minutes.
  • Transfer to a carving board and let stand for 5 minutes.
  • Holding a sharp carving knife on a slight diagonal, thinly carve the steak across the grain.
  • Serve hot, with carving juices.
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