Jack Daniels Flank Steak Food

JACK DANIELS FLANK STEAK RECIPE

Steps:

• Score the flank steak with a sharp knife about 1/8-inch deep in a diamond pattern then set aside.
• Mash the garlic with the mustard.
• Stir in the whiskey.
• Pour mixture over steak and refrigerate covered overnight.
• 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.

WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES

Steps:

• Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
• Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
• Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
• Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
• Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

JACK DANIEL'S FLANK STEAK

Steps:

• 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 and oil.
• Place steak in a zipper type plastic freezer bag. Pour mixture over the steak and refrigerate overnight.
• Set out at room temperature for 1 hour before cooking. Remove steak from marinade, reserving marinade.
• Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side. (Or cook under broiler in oven.)
• Heat reserved marinade in small pan to a boil.
• Slice the steak by cutting across the grain into 1/4-inch thick slices. Serve with heated marinade as a sauce.

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.