Flank Steak With Whiskey Sauce Food

TRADITIONAL GAELIC IRISH STEAK WITH IRISH WHISKEY

Steps:

• Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours
• Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste.
• To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey.
• Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice.

PAN-BROILED STEAK WITH WHISKEY SAUCE

Steps:

• Trim away any excess fat from the steak or steaks.
• Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
• Heat a heavy iron skillet over high heat.
• Grease the skillet with a piece of the fat trimmed from the steak.
• Toss in about half the salt.
• Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side.
• Reduce the heat to moderate and cook the steaks as desired.
• Remove to a warmed platter.
• Make the sauce.
• Pour off fat from the skillet.
• Melt the butter in the skillet over low heat.
• Add the onion and garlic and cook slowly until soft, stirring often.
• Add the remaining ingredients and simmer for 1 to 2 minutes.
• Pour over the steak or steaks and serve.

FLANK STEAK WITH WINE SAUCE

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Sprinkle steak with pepper and salt. In a large nonstick skillet, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. , Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. , Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.

WHISKEY-MARINATED STEAK

Steps:

• Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

WHISKEY-MARINATED FLANK STEAK

Steps:

• Mix all ingredients except steak in a large ziptop bag.
• Add the steak, close bag, and refrigerate until ready to use- either for hours or overnight.
• Pull the steak out of the fridge about 30 minutes before you're ready to cook it. Let it reach room-temperature before grilling.
• Shake the meat to remove any excess marinade from it and place on the grill.
• Grill for a few minutes per side, until it reaches your desired level of "doneness." Let rest for 5-10 minutes before slicing.

WHISKEY BARBECUED FLANK STEAK

Steps:

• Place flank steak in a pan to marinate. Mix all other ingredients in a bowl and rub all over steak. Let sit at least 1 hour (best if it sits overnight.) Heat up the grill. Remove excess marinade from meat and mix with 1 more cup of barbecue sauce. Simmer this for several minutes, then keep warm. Grill meat until medium-rare and let rest a few minutes. Slice flank steak across grain of meat into thin slices. Slather with sauce, and serve immediately. Accompany with baked beans and coleslaw.

FLANK STEAK WITH WHISKEY SAUCE

Steps:

• Combine teriyaki sauce, 1-1/2 t. chopped garlic, vinegar, Worcestershire and pepper sauce in medium-size non-aluminum bowl. Add steak and turn several times to coat. Cover with plastic wrap. Refrigerate at least 30 minutes or overnight.
• Preheat broiler or grill.
• Prepare sauce: Stir together cornstarch and broth in glass liquid measure until combined. Heat margarine in small saucepan over medium heat until bubbly. Add onion and remaining chopped garlic; cook 2 minutes or until onion begins to soften. Remove from heat.
• Carefully add whiskey and mustard; stir to combine. Return pan to heat and bring to boiling. Cook 3 to 4 minutes or until reduced by about half. Re-stir cornstarch mixture and add to saucepan along with parsley and pepper; stir to combine. Return to boiling. Reduce heat to low; simmer 4 to 5 minutes, stirring occasionally. Cover saucepan and keep warm while cooking beef.
• For broiling: Place steak on broiler rack; discard marinade. For rare beef, broil 5 inches from heat for about 8 minutes, turning meat halfway through.
• For grilling: Place meat on a grill over medium-high heat. Grill steak for 5-8 minutes on each side.
• Let meat stand 5 minutes. Slice across grain. Serve with sauce.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE

Steps:

• In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
• Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.

WHISKEY STEAK

Steps:

• Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
• Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
• Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
• Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.

FLANK STEAK IN MUSHROOM WINE SAUCE

Steps:

• Put steak in crockpot.
• Combine wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion. Pour over steak.
• Cover and cook on low for 6 to 7 hours.
• Turn to high. Dissolve cornstarch in water; stir into crockpot. Add mushrooms.
• Cover and cook on high for 20-30 minutes or until mushrooms are tender.
• For serving, meat should be cut across the grain.
• Note: I remove the meat to a plate and cover with foil. I then put the sauce in a saucepan and heat over med-hi to high heat while stirring so that it's done more quickly than the method stated above.

WHISKEY-MARINATED FLANK STEAK

Steps:

• Stir together whisky, orange juice, brown sugar, oil, vanilla, ginger, garlic, and hot sauce.
• Pour over steak; marinate for at least 1 day in freezer.
• Remove steak from marinade (you will love the aroma) and bring to room temperature for 30 minutes.
• Preheat the grill and now you can bring the marinade to a boil and reduce by half.
• Season the steak.
• Put it on greased grill and brush with reduced marinade.
• cook covered for 6 minutes.
• Turn and brush more marinade.
• Grill for another 5 minutes to get a rare texture.
• Slice thinly (against the grain) to serve.

FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
• Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
• Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.

GRILLED STEAK WITH WHISKEY BUTTER

Steps:

• Grilling Method: Combo/Medium-High
• Make Whiskey Butter:
• Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
• Prepare Steaks:
• Allow meat to come to room temperature about 15 minutes before grilling.
• Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
• Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
• Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
• Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

FLANK STEAK BARBECUE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
• Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
• While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.