Title: Jack Daniel's Old No. 7 Flank Steak
Categories: Beef Sauce
Yield: 4 Servings
| 1 1/2 | lb | FLANK STEAK (1/2" thick) |
| 1 | | Clove GARLIC; minced |
| 2 | ts | DRY MUSTARD (Coleman's) |
| 1/4 | c | JACK DANIEL'S WHISKEY |
| | | VEGETABLE OIL |
| 2 | tb | 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 immediatly by cutting across the grain into 1/4-inch thick slices.
Sprinkle with salt and pepper. Makes 4 servings. Shared by ELLIE COLLIN,
Prodigy ID# CMKD93F.