A couple weeks back, Jason and I attended our second Bourbon Dinner at Harvest.
The dinner, which is held every year right around Jason’s birthday, is comprised of four to five courses each expertly paired with a different bourbon (this year’s distillery was Redemption Rye). At the end of dinner, guests are given the option to purchase the bourbons that were served as individual bottles or as a family, all for the same cost that the restaurant would get it (in other words, cheap). Needless to say, we purchase the family every year, which means that we’re pretty much stocked up on brown liquor for the year.
Other than just simply drinking the bourbon, I’ve been experimenting with working it into dinner. And with my total lack of ability for cooking meat, this extremely simple bourbon sugar steak recipe seemed like a perfect thing to try.
The marinate is exactly as it sounds: bourbon and brown sugar, with just a little bit of red pepper flakes thrown in for good measure. Let that sit for a couple hours, then throw the meat under the broiler, and you’ll be ready for dinner in under 15 minutes.
If I can make this and not screw it up, you know it’s fool proof.
- 1½ lb flank steak
- ¼ cup light brown sugar
- ¼ cup bourbon
- ½ teaspoon red pepper flakes
- Kosher salt
- In a large bowl, combine flank steak, brown sugar, bourbon, and red pepper flakes. Rub the sugar and red pepper into the steak. Transfer the steak and marinade into a 1 gallon plastic bag and let marinate in the refrigerator for 30 minutes or up to 3 hours.
- Turn the broiler on high with the top rack 4-6 inches from the flame. Lay the steak on a baking sheet (it will warp, so don’t use your best one) and generously season the steak with salt. Place the steak under the broiler and cook for 3 minutes per side for medium rare. Remove the steak from the oven and let rest for 5-10 minutes. Slice into ¼ inch pieces to serve.
Recipe from Food52.