Submitted by: Tim Goodwin, Dayton, OH.
Ingredients:
1-1/2 pounds flank steak (1/2″ thick)
1 clove garlic minced
2 teaspoons dry mustard
1/4 cup Jack Daniel’s whiskey
vegetable oil
2 tablespoon butter
salt to taste
black pepper to taste
Directions: 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 & oil; 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 immediately by cutting across the grain into 1/4-inch thick slices. Sprinkle with salt and pepper.
