A couple of nights ago I was hungry and sober, so I decided to kill two birds with one stone.
- 1 1/2 lb flank steak, about 1/2 inch thick
- 1 cove garlic, minced
- 2 teaspoons dry mustard
- 1/4 cup of Jack Daniel’s Tennessee Whiskey® (what you do with the rest is up to you)
- 2 tablespoons butter
- salt and pepper to taste
Lets get safety out of the way first. No running with sharp objects in your hands. With that said, use a really sharp knife to score the flank steak about 1/8 inch deep, making a diamond pattern. Mix the garlic, dry mustard and whiskey together. Place the steak and the marinade that you just concocted into a resoluble bag and refrigerate for as long as you can stand to wait (why not hang out with your good friend Jack while you’re waiting?)
Remove steak from refrigerator and preheat your grill. Grill them babies about 3-5 minutes per side brushing them with butter periodically because butter goes with everything. Slice the flank steak into strips, across the grain and serve.