Wednesday, September 21, 2011

Bourbon Marinade

While in Litchfield recently, my father grilled a tenderlion that had been marinating all day in a bourbon, brown sugar, and soy sauce mixture.  Our entire family could not get over the incredible depth of flavor and knew immediately that recipe was a keeper.  For no particular reason, Lash and I don't really eat a lot of red meat at our house, though we do love a good steak every now and then.

 I'm so intimidated to fire up our charcoal grill by myself.... especially on a test week when Lash is AWOL.. so I decided to use our Cuisinart Griddler.  Let me tell you, if you do not have one of these, go find a 20% off coupon to Bed, Bath, and Beyond, and get one ASAP.  I use it for everything- from paninis, breakfast, grilling vegetables and proteins... It is the best! 

I was so pleased when this flank steak turned out just as good as my father's.  Be sure to marinate for several
hours so the flavors really permiates the meat. Below is the original recipe.  I halved it for a 1.31 lb flank steak and marinated for 8 hours

Bourbon Marinade

4-5 1b Beef Tenderlion
1/2 cup Jack Daniels
1/2 cup Soy Sauce
1/2 cup Brown Sugar
4 Cloves Garlic, Minced
1/2 cup Dijon (doesn't need this much, can omit)

1 comment:

  1. I use basically this same marinade on pork, but I don't add the Dijon or garlic. I will have to try it on beef because I LOVE this stuff! Good luck making it through test week!

    (Blogger won't let me post normally...)