Bourbon and Brown Sugar Flank Steak - BigOven 192433
Bourbon and Brown Sugar Flank Steak

Bourbon and Brown Sugar Flank Steak

Ready in 45 minutes
19 review(s) averaging 4.3. 89% would make again

In Grilled Main Dishes collection

Top-ranked recipe named "Bourbon and Brown Sugar Flank Steak"

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This is a great meat lover's dinner.

"Excellent - only thing we would change was that the dijon was a little to dominating in the sauce, so I'll probably reduce the amount the next time. But overall, what a tasty and easy way to deal with a less expensive cut of meat."

- sbjonas

Ingredients

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Steak and Marinade
1/4 cup Brown Sugar
1/4 cup Minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon Freshly ground pepper
1/4 teaspoon Worcestershire sauce
2 pounds pounds Flank Steak; trimmed
Non-Stick cooking spray
1/2 teaspoon Cornstarch
Potatoes:
3 pounds small red potatoes
6 each garlic cloves; peeled
1/2 Cup reduced-fat sour cream
1/3 cup 2% reduced-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 Cup chopped fresh chives
1 bunch Fresh chives; Garnish: cut into 1inch pieces

Original recipe makes 6 Servings

Servings  

Preparation

STEAK: Combine first 7 ingredients in a large zip-top plastic bag. Add the steak. Seal and marinate in refrigerator for 8 hours or overnight, turning bag occasionally. Remove steak from bag, saving the marinade for later.

Barbeque the steak on the grill for 5 minutes on each side or until desired degree of doneness. Let stand for 10 minutes, and cut diagonally across grain into thin slices.

Combine marinade and cornstarch in a saucepan. Bring to a boil, cooking 1 minute.

POTATOES: Place the potatoes and garlic in a large dutch oven. Cover with water. Bring to a boil. Reduce heat, simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to a pan and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 TSP pepper. Mash the potatoes mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each plate. Arrange slices of steak alongside. Drizzle 1 tablespoon sauce on each plate. Sprinkle with chive pieces.

Credits

Added on Award Medal
Verified by stevemur

Flank Steak with Brussels Sprouts photo by scootersweb scootersweb

Flank Steak with Asparagus and Potatoes photo by scootersweb scootersweb

photo by Fishbook Fishbook

Calories Per Serving: 578 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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So easy and so tasty
cook646 2 months ago
jenniferyanchick 2 months ago
Excellent - only thing we would change was that the dijon was a little to dominating in the sauce, so I'll probably reduce the amount the next time. But overall, what a tasty and easy way to deal with a less expensive cut of meat.
sbjonas 6 months ago
The steak came out very flavorful, however it was tough... I need to figure out how to resolve that issue
Craze0 8 months ago
A-mazing! I mariated almost 24 hours and it was tender and juicy...not rubbery at all! This is a showcase meal for guests!
jamiethiele 9 months ago
Marinading overnight made steaks rubbery.
gilbykillz 11 month ago
Great taste and gravy was just as good
dmcmil4911 11 month ago
This is a stupendous dish. I wouldn't make any changes. It is on my list to make again real soon.
Bogeyman 11 month ago
webash93 1 year ago
kerynloughman 1 year ago
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