GRILLED FLANK STEAK MARINADE

Ingredients

• 1/2 cup Resurgent Bourbon

• 1/2 cup dark brown sugar

• 1/3 cup tamari (gluten-free soy sauce)

• 2 tablespoons Worcestershire sauce

• 1/2 teaspoon tabasco

• 1 tablespoon Dijon mustard

• 4 to 6 cloves garlic, smashed

• 1/2 shallot, thinly julienned

• Coarsely cracked black pepper Instructions

• Heat bourbon just enough to dissolve sugar.

• Combine all other liquid ingredients and mustard and whisk thoroughly.

• Add the rest of ingredients, pour over flank steak and allow to marinate overnight or for no less than 6 hours.

• Remove steak from marinade, wipe off any garlic/shallot that is attached to the steak and put on a hot grill. Do not leave grilling steak unattended, as the high sugar content of the bourbon and added brown sugar will burn quickly.

• Char steak to desired doneness, flipping multiple times.

• Allow steak to rest 10 minutes before slicing thin strips against the grain.

• For chilled flank, hold in fridge and slice once meat is completely cold.

RECIPE COURTESY OF BRANDYWINE BRANCH DISTILLERS