Kentucky Bourbon Flank Steak

 

Photo by Richard Uhlhorn

For best results, marinate the steak for 24 hours before cooking. Although the recipe includes instructions for broiling the flank steak, you can also flame broil or barbecue it -- especially if the weather allows and you'd rather be outside!

Prep time: 25 minutes

Marinating time: 24 hours

Cook time: 16 minutes

Serves 2

Bourbon marinade:

5 tablespoons olive oil

2-1/2 tablespoons A-1 Steak Sauce

1/2 tablespoon Frank’s hot sauce

1/2 tablespoon Worcestershire

Bourbon sauce

2 tablespoons Dijon mustard

2 tablespoons A-1 Steak Sauce

2 tablespoons Bourbon Whiskey

2 tablespoons honey

Steak seasoning

1 pound beef flank steak

1 teaspoon of your favorite steak seasoning

¼ cup olive oil

2 tablespoons dry vermouth

½ cup portabella mushrooms, gills and stems removed, cut into strips

¼ cup yellow onion, cut into strips

½ teaspoon whole peeled garlic

1 tablespoon butter

Marinate the flank steak, preferably for 24 hours. Brush the steak with oil. Diamond-score the steak, sprinkle with steak seasoning and broil (or barbecue) on each side for about 8 minutes to get a medium rare steak. Let the steak rest.

In a skillet, sauté mushrooms, onion and garlic in the olive oil and vermouth. Add the butter and the bourbon sauce. Once the butter is blended into the sauce, pour over the center of the steak. This flank steak goes well with red potatoes and fresh local asparagus.

Recipe contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Troy Nesvacil, chef at Campbell’s Resort.

Wine pairing suggestions:

Nefarious Cellars Syrah Defiance Vineyard Lake Chelan AVA*

Tsillan Cellars Columbia Valley Bellissima Rossa Red Blend

Tunnel Hill Estate Syrah