Sugar Steak with Bourbon

By lorik

Use a bourbon you’d be happy drinking. Plan ahead: These steaks need to marinate for at least 4 hours before grilling.

Ingredients

• Variation from Cooks Country:
• 1 flank steak (about 1 1/2 pounds)
• 1/4 cup light brown sugar
• 1/4 cup bourbon
• 1/2 teaspoon red pepper flakes
• Kosher salt
• 1 cup bourbon
• 1 cup Worcestershire sauce
• 1 shallot, minced
• 2 garlic cloves, minced
• Kosher salt and pepper
• 4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
• 2 tablespoons vegetable oil

Details

Servings 3
Adapted from food52.com

Preparation

Step 1

Layer together the flank steak, sugar, bourbon, and red pepper flakes in a bowl. Rub the sugar and red pepper flakes into the steak. Put the steak in a 1-gallon plastic bag, add the remaining sugar mixture, seal the bag, and let it rest in the fridge for at least 30 minutes and up to 3 hours.
Heat the broiler (or grill) and lay the steak on a baking sheet (one that you're ok with warping under the broiler). Generously season the steak all over with salt. Place the steak under the broiler -- it should be 4 to 6 inches from the flame -- and broil for 3 minutes on each side for medium rare. Transfer the steak to a cutting board and let rest for 5 to 10 minutes, then cut into 1/4-inch slices. Serve with mashed potatoes and sauteed bitter greens.

Variation:
1. Whisk bourbon, Worcestershire, shallot, garlic, 2 teaspoons salt, and 2 teaspoons pepper together in bowl. Place 2 steaks in each of two 1-gallon zipper-lock bags and divide bourbon mixture between bags, about 1 cup each. Seal bags, turn to distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally.

2. Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)

4. Clean and oil cooking grate. Place steaks on grill and cook (covered if using gas) until well charred and meat registers 125 degrees (for medium-rare), 6 to 8 minutes per side.

5. Transfer steaks to wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 10 minutes. Serve.