Marinated Flank Steak

In the Northern Hemisphere, summer is upon us. Get your ass outside, build a big fire, and grill some meat.

This is The Martha’s recipe. She offers so many good things to eat, like this marinated flank steak. (Your marshmallows, Martha, I could do without.)

I completely forgot to make the sauce, seasoning the final result with salt and pepper (and, depending on the bite I was taking, a little basil garlic butter). Delicious.

Marinated Flank Steak

6 garlic cloves, minced
Coarse salt and ground pepper
1 quart apple juice
¼ cup whiskey or scotch (optional)
2 Tbsp. whole-grain mustard (I used a whole-grain Dijon)
2 Tbsp. olive oil, plus more for grates
1 Tbsp. Worcestershire sauce
2 tsp. hot sauce, such as Tabasco
2 flank steaks (about 1 ½ pounds each), pricked all over with a fork

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, for an hour, or cover with plastic wrap and refrigerate up to a day.

Lift steaks from marinade onto a platter; set aside. Make sauce: Place marinade in a large saucepan and 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.

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.
Serves 8.

Grade: A