Flank Steak With Manhattan Marinade

1. 1

   Whisk the bourbon, soy sauce, sweet vermouth, brown sugar, ginger, scallion, and garlic together in a bowl to dissolve the sugar.

2. 2

   Pour into a large self-locking plastic bag and add the steak.

3. 3

   Close the bag and refrigerate for at least 4 hours and up to 8 hours.

4. 4

   Remove from the refrigerator 1 hour before grilling.

5. 5

   Build a hot fire for direct grilling in an outdoor grill.

6. 6

   For a charcoal grill, let the coals burn until they are covered with white ash.

7. 7

   For a gas grill, preheat the grill on high.

8. 8

   Lightly oil the cooking grate.

9. 9

   Remove the steak from the marinade.

10. 10

    Place on the grill and cover the grill.

11. 11

    Grill until the underside is well browned, about 3 minutes.

12. 12

    Turn and grill until an instant read thermometer inserted in the thickest part of the steak reads 130u00b0 for med-rare steak, about 3 minutes.

13. 13

    Transfer to a carving board and let stand for 5 minutes.

14. 14

    Holding a sharp carving knife on a slight diagonal, thinly carve the steak across the grain.

15. 15

    Serve hot, with carving juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.