Jack Daniel's Old No. 7 Flank Steakbeef, sauces 1 1/2 pounds flank steak; (1/2" thick) 1 clove garlic; minced 2 teaspoons dry mustard; (Coleman's) 1/4 cup Jack Daniel's whiskey vegetable oil 2 tablespoons butter salt to taste black pepper to taste Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside. Mash the garlic with the mustard. Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight. (Easiest done in a Zip-Loc bag). Set out at room temperature for 2 hours before cooking. Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking. Slice the steak immediately by cutting across the grain into 1/4-inch thick slices. Sprinkle with salt and pepper. |
