Friday, June 30, 2006

Marinated Flank Steak

Marinated Flank Steak,
recipe courtesy Everyday Food Magazine

Serves 8; Prep time: 45 minutes; Total time: 2 hours

6 garlic cloves, minced
Coarse salt and ground pepper
1 quart apple juice
1/4 cup whiskey (optional)
2 tablespoons whole-grain mustard
2 tablespoons olive oil, plus more for grates
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
2 flank steaks (about 1 1/2 pounds each), pricked all over with a fork

1. In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.

2. Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.

3. Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer).Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.

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