Flank Steak With Whiskey Sauce Recipes

COCOA-RUBBED STEAK WITH BACON-WHISKEY GRAVY

Steps:

• Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.
• Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.
• Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.
• Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

WHISKEY-MARINATED FLANK STEAK

Steps:

• Mix all ingredients except steak in a large ziptop bag.
• Add the steak, close bag, and refrigerate until ready to use- either for hours or overnight.
• Pull the steak out of the fridge about 30 minutes before you're ready to cook it. Let it reach room-temperature before grilling.
• Shake the meat to remove any excess marinade from it and place on the grill.
• Grill for a few minutes per side, until it reaches your desired level of "doneness." Let rest for 5-10 minutes before slicing.

FLANK STEAK WITH GARLIC WINE SAUCE

Steps:

• Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
• Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
• Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
• Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.

FLANK STEAK WITH WHISKEY SAUCE

Steps:

• Combine teriyaki sauce, 1-1/2 t. chopped garlic, vinegar, Worcestershire and pepper sauce in medium-size non-aluminum bowl. Add steak and turn several times to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight.
• Preheat broiler or grill.
• Prepare sauce: Stir together cornstarch and broth in glass liquid measure until combined. Heat margarine in small saucepan over medium heat until bubbly. Add onion and remaining chopped garlic; cook 2 minutes or until onion begins to soften. Remove from heat.
• Carefully add whiskey and mustard; stir to combine. Return pan to heat and bring to boiling. Cook 3 to 4 minutes or until reduced by about half. Re-stir cornstarch mixture and add to saucepan along with parsley and pepper; stir to combine. Return to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally. Cover saucepan and keep warm while cooking beef.
• For broiling: Place steak on broiler rack; discard marinade. For rare beef, broil 5 inches from heat for about 8 minutes, turning meat halfway through.
• For grilling: Place meat on a grill over medium-high heat. Grill steak for 5-8 minutes on each side.
• Let meat stand 5 minutes. Slice across grain. Serve with sauce.

DAN'S FAMOUS WHISKEY STEAK

Steps:

• Add the steak to the marinade in a plastic, sealable bag or a dish and marinate for 12-24 hours.
• Heat the grill to medium heat, about 425 degrees.
• Remove the steak from the marinade, wiping off the excess but leaving some of the marinade on the steak.
• Grill the steak for 4-5 minutes on each side, depending on the thickness of the steak. Refer to the cooking temperatures in the post to help guide you.
• Remove the steak from the grill, place on a platter and cover with foil. Let the steak rest for 10 minutes before slicing.
• Slice the steak against the grain into thin pieces and place back on the platter with any juices from the steak.

WHISKEY-MARINATED STEAK

Steps:

• Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

GRILLED STEAK WITH WHISKEY BUTTER

Steps:

• Grilling Method: Combo/Medium-High
• Make Whiskey Butter:
• Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
• Prepare Steaks:
• Allow meat to come to room temperature about 15 minutes before grilling.
• Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
• Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
• Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
• Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

WHISKEY 'N' COLA FLANK STEAK

Steps:

• 1. Pat steaks dry; place in a large resealable plastic bag. Combine cola, whiskey, brown sugar, lemon juice, Worcestershire sauce, and soy sauce. Transfer 1 cup marinade to a medium saucepan; pour remaining over steak. Seal bag. Marinate in refrigerator for 8 to 24 hours, turning bag occasionally.
• 2. Whisk ketchup into marinade in saucepan. Bring to gentle boil; reduce heat. Simmer, uncovered, 10 minutes. Cool and refrigerate sauce.
• 3. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat. Remove steak from marinade; pat dry. Discard marinade. Heat sauce. Grill steak 12 to 15 minutes or until medium-rare (130 degrees); turn and brush with sauce halfway through. Loosely cover steak; let rest 5 minutes. Thinly slice steak across the grain. Garnish with arugula, if desired. Serve with remaining sauce.

WHISKEY BARBECUED FLANK STEAK

Steps:

• Place flank steak in a pan to marinate. Mix all other ingredients in a bowl and rub all over steak. Let sit at least 1 hour (best if it sits overnight.) Heat up the grill. Remove excess marinade from meat and mix with 1 more cup of barbecue sauce. Simmer this for several minutes, then keep warm. Grill meat until medium-rare and let rest a few minutes. Slice flank steak across grain of meat into thin slices. Slather with sauce, and serve immediately. Accompany with baked beans and coleslaw.