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Marinated Flank Steak




Source of Recipe


RC


List of Ingredients




6 cloves garlic, minced

Coarse salt and ground pepper

1 quart apple juice

1/4 cup whiskey, (optional)

2 tablespoons whole-grain mustard

2 tablespoons olive oil, plus more for grates

1 tablespoon Worcestershire sauce

2 teaspoons hot sauce, such as Tabasco

2 flank steaks, (about 1 1/2 pounds each), pricked all over with a fork



Recipe



In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.

Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.

Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer).Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.