Bourbon marinated flank steak 9/02

[carrieateadingo]

Anyone have the bourbon marinated flank steak recipe from last September handy? I was wanting to make it for dinner tomorrow night and can't find it.

[Terrytx]

this one?

* Exported from MasterCook *

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Grilling


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Steak:
1/4 cup packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2 pound) flank steak, trimmed
cooking spray
1/2 teaspoon cornstarch
Potatoes:
3 pounds small red potatoes
6 cloves garlic, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% low-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
Garnish:
8 chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stead 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces of steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

456 cal, 15.4g fat, 29.1g pro, 45.9g carb, 3.7g fiber, 77mg chol, 4.8mg iron, 887mg sod, 84mg calc.

Source:
"Cooking Light-9/02"


NOTES : Pork tenderloin will also work in this recipe.

[lorilei]

Here you go:

RebeccaT's Thread (http://community.cookinglight.com/showthread.php?s=&threadid=29661&highlight=bourbon+and+flank)

[carrieateadingo]

Thanks so much to both of you!

[Vicanddi]

Do you think I can make this recipe using Rib Eye's?

[EmilyK]

I think you can use this recipe for just about any type of beef. My sister marinated a roast in it and then threw everything into the crockpot for the day. She said that it turned out incredible!! Hope this helps!

[swquilts]

Dianne - If you use the rib eye I wouldn't marinate it 8 hours or longer. Rib eyes are very tender cuts of meat to begin with whereas flanks are tougher. I think too long in "the drink" might make your meat a bit mushy. I would do it for an hour or 2 maybe.

JMHO! :)

[Vicanddi]

I made this for dinner tonight. I used rib eyes instead of flank steak, and I used about 1/8 cup of bourbon instead of 1/4. I only marinated the steaks for about 2 hours. I cooked the marinade in the microwave for 2 minutes, then used it to brush on the meat while it cooked. The flavor of the meat was very yummy, a little sweet, not too strong. I think it would be very good with chicken. Has anyone tried it that way? BTW, I did not make the potatoes with it. Instead, we had grilled corn on the cob, citrus dressed asparagus, and salad. All in all, a very tasty meal. :)

[claire797]

Dianne,

I tried it with chicken. It was okay, but the chicken didn't absorb much of the flavor. I think I marinated it for a day. Maybe if you marinated the chicken for 24 hours you'd have better luck.

I've always used this marinade with beef. It's good, but it is a little sweet.

[Carpathia]

I know this is an old thread, but I just got around to trying the recipe. I made the mashed potatoes along with the flank steak and I thought both were very yummy and very easy to make. The steak was so tender, I could cut it with my fork. Yum! On the other hand, my husband wasn't crazy about the steak. He ate it, but it wasn't his favorite. He couldn't tell me what he didn't like about it. Either that it was sweet and salty or it was the bourbon. Oh well, more leftovers for me. :) By the way, the butcher "tenderized" the meat for me before I took it home. I'm wondering if the steak would taste different (chewy, not as flavorful) if he hadn't done that...

[Peggy]

An older recipe but well worth resurrecting this thread over. What a great dinner!! I marinated the flank steak overnight so it was very flavorful. Lovely presentation, with the mashed red potatoes on the bottom, followed by slices of flank steak, sauce and chives. It is worthy of company. The sauce does have a definate taste of bourbon in it so beware if you don't care for that flavor. DD took a small taste of the gravy and chose to eat her meat and potatoes without it. You can't really taste the bourbon in the marinated flank steak by itself. I highly recommend this recipe!:)

Peggy

[SusanMac]

This is a fav in our house, and yes I have served it for company. I always use sirloin.

A few months back, CL published a merlot-marinaded steak sandwhich recipe. I noticed that the marinade is the same, only uses merlot instead of bourbon. It's equally tasty.