Jack daniel's old no. 7 flank steak
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| Artist: |
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Yield: |
4 |
| Categories: |
Beef, Entrees, Sauces & Dressings |
Rating: |
no rating. |
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Ingredients:
| 1 1/2
| lbs | FLANK STEAK (? thick) | | 1
| | Clove GARLIC, minced | | 2
| tsp | DRY MUSTARD (Coleman's) | | 1/4
| cup | JACK DANIEL'S WHISKEY | | | VEGETABLE OIL | | 2
| tbsp | BUTTER | | | SALT to taste | | | BLACK PEPPER to taste |
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Procedures:
| 1 | Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside. | | 2 | Mash the garlic with the mustard. | | 3 | Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight. | | 4 | (easiest done in a zip-loc bag). | | 5 | Set out at room temperature for 2 hours before cooking. | | 6 | Grill, using charcoal or gas grill. | | 7 | Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking. | | 8 | Slice the steak immediatly by cutting across the grain into ?inch thick slices. | | 9 | Sprinkle with salt and pepper. | | 10 | Makes 4 servings |
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