|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Using alcoholic beverages in a marinade is an easy way to add a lot of flavor with very little work, and a whiskey marinade for steak happens to be a match made in heaven.
We're using flank steak for this recipe because it's a lean cut that can be a bit tough, and it takes to marinades and rubs especially well. It's from the bottom abdominal part of the cow, and is a cut that is great for grilling because it works best for quick cooking over high heat.
Putting this together couldn't be simpler. You'll want to score the steak using your knife, making a diamond pattern, which helps the steak absorb the marinade better. Then, combine it with some garlic, mustard, oil, salt, and pepper—along with the whiskey, of course—and set it all in a sealed storage bag for at least overnight but as long as 24 hours.
One thing to keep in mind: When you're using alcohol in a recipe, the general rule of thumb is to make sure you don't use anything you wouldn't drink. While Jack Daniel's is a go-to-choice, if you have a favorite on hand, by all means, use what you've got. Serve with some classic choices such as garlic mashed potatoes, grilled asparagus, or a spinach salad.
- 1 1/2 pounds flank steak, about 1/2 inch thick
- 1 clove garlic (minced)
- 1 tablespoon stone-ground mustard
- 1/4 cup vegetable oil
- 1/4 cup Jack Daniel's whiskey (or whiskey of your choice)
- 2 teaspoons sea salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons butter (room temperature)
Gather the ingredients.
With a sharp knife score the flank steak, about 1/8 inch deep, making a diamond pattern.
Mix garlic, mustard, oil, whiskey, salt, and pepper together in small bowl.
Place steak and marinade in a resealable bag and pour mixture over top. Make sure the entire steak is well coated in the marinade, seal bag and place in the refrigerator for at least 8 and up to 24 hours.
Preheat grill to medium-high heat.
Remove steak from bag and discard marinade.
Place meat onto grill and cook for 6 to 7 minutes per side, brushing with butter periodically.
Once the meat has reached the desired doneness, remove from grill and let meat rest for 5 minutes.
Slice into strips, across the grain and serve.
- This recipe is great as it is, but feel free to add a little bit here or there to customize it to your liking.
- If you want a faster marinade that's ready in a couple of hours but can also sit in the fridge for up to 8, add 1/4 cup soy sauce or Worcestershire sauce.
- If you want a slightly sweeter marinade, add 1/4 cup of brown sugar.
- To kick up the heat, feel free to include 1/4 to 1/2 teaspoon of red pepper flakes.
- For more herbal notes, use a teaspoon of dried thyme or rosemary (or a combination of both), or a tablespoon of chopped fresh thyme and/or rosemary.
How to Store and Reheat Jack Daniel's Flank Steak
- Steak will keep for 3 to 5 days in the fridge if it's well covered, but it may dry out a bit. Repurpose those leftovers in a salad, if you like.
- Reheat in a very low oven (250 F) until the steak's internal temperature reaches about 110 degrees; you want to warm it up slowly without drying it out. Heat a tablespoon of oil in a skillet over high heat until it's smoking. Sear the steaks for about a minute or so on each side, and serve immediately.