| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Sauces |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
FLANK STEAK (1/2" thick) |
| 1 |
|
Clove GARLIC; minced |
| 2 |
ts |
DRY MUSTARD (Coleman's) |
| 1/4 |
c |
JACK DANIEL'S WHISKEY |
|
|
VEGETABLE OIL |
| 2 |
tb |
BUTTER |
|
|
SALT to taste |
|
|
BLACK PEPPER to taste |
INSTRUCTIONS
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;
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 immediatly by cutting across the grain into 1/4-inch thick slices.
Sprinkle with salt and pepper. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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