Whiskey Marinated Flank Steak Recipes

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.

IRISH WHISKEY FLAT IRON STEAK

Steps:

• Combine the olive oil, whiskey, soy sauce, green onion, garlic, pepper, parsley, thyme, and rosemary in a large, sealable plastic bag; seal and shake to mix. Add the steaks to the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate at least 1 hour. Remove steaks from marinade; discard the marinade. Allow the steaks to come to room temperature before cooking.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes before serving.

WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES

Steps:

• Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
• Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
• Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
• Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
• Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

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 FLANK STEAK

Steps:

• Stir together whisky, orange juice, brown sugar, oil, vanilla, ginger, garlic, and hot sauce.
• Pour over steak; marinate for at least 1 day in freezer.
• Remove steak from marinade (you will love the aroma) and bring to room temperature for 30 minutes.
• Preheat the grill and now you can bring the marinade to a boil and reduce by half.
• Season the steak.
• Put it on greased grill and brush with reduced marinade.
• cook covered for 6 minutes.
• Turn and brush more marinade.
• Grill for another 5 minutes to get a rare texture.
• Slice thinly (against the grain) to serve.

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.

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.

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 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.