Jack daniel's old no. 7 flank steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | FLANK STEAK (1/2\" thick) |
| 1 | Clove GARLIC; minced | |
| 2 | teaspoons | DRY MUSTARD (Coleman's) |
| ¼ | cup | JACK DANIEL'S WHISKEY |
| VEGETABLE OIL | ||
| 2 | tablespoons | BUTTER |
| SALT to taste | ||
| BLACK PEPPER to taste | ||
Directions
Score the flank steak with a sharp knife, about ⅛-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 ¼-inch thick slices. Sprinkle with salt and pepper. Makes 4 servings. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.