Chef John Folse: Bourbon and brown sugar flank steak - FOX 8 WVUE New Orleans News, Weather, Sports, Social

Chef John Folse: Bourbon and brown sugar flank steak

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NEW ORLEANS (WVUE) -

Nothing conjures up better vision of grilling while exciting the taste buds with brown sugar and bourbon. This combination along with herbs and spices, creates a magnificent flavor for flank steak. 

Prep Time: 8 hours

Yields: 4–6 Servings 

Ingredients:

2 pounds flank steaks

¼ cup bourbon

¼ cup brown sugar

¼ cup White Oak Plantation honey

¼ cup finely chopped green onions

½ cup soy sauce

¼ cup Dijon mustard

½ tsp ground black pepper

¼ cup Worcestershire sauce

½ tsp cornstarch

salt and black pepper to taste

Method:

On a cutting board, score meat on a diagonal, cutting about ¼-inch deep into the meat on both sides. Set aside. In a medium mixing bowl, combine bourbon, brown sugar, honey, green onions, soy sauce, Dijon mustard, ½ teaspoon ground black pepper and Worcestershire sauce. Place scored steaks into a plastic zipper bag then add marinade. Seal then turn the bag a few times to ensure the steak is covered by marinade. Refrigerate for 8 hours, turning bag every 2 hours. When ready to cook, heat a grill to high according to manufacturer’s directions. Remove steaks from bag, reserving marinade for later. Grill steaks 5 minutes on each side or until desired doneness. Remove from heat, let stand for 10 minutes and cut diagonally across the grain into thin slices. In a small saucepan, combine marinade and cornstarch over medium-high heat, stirring constantly. Bring to a boil then cook for 1 minute or until sauce coats the back of a spoon, stirring constantly. Season to taste with salt and black pepper. To serve, place an equal portion of steak slices onto each serving plate, drizzle with sauce and serve immediately. 

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