Sweet Spicy Savory Bourbon Steak

Ingredients

• 1-2 lbs Steak (Recommended: London Broil, Flank, or Skirt steak; about 1 inch thick)
• 1/2 cup Bourbon (Good quality bourbon recommended)
• 1/4 cup Soy Sauce (Low sodium preferred to control saltiness)
• 2 tablespoons Brown Sugar (Packed, light or dark brown sugar)
• 2-3 cloves Garlic (Minced, fresh)
• 1 teaspoon Fresh Ginger (Grated, peeled)
• 1/4 - 1/2 teaspoon Red Pepper Flakes (Adjust to taste for desired spiciness; start with 1/4 tsp for mild heat)
• 1/2 teaspoon Black Pepper (Freshly ground)
• 1 teaspoon Sesame Oil (Optional, for added flavor and aroma)

Instructions

1. In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, minced garlic, grated ginger, red pepper flakes, black pepper, and sesame oil (if using).
2. Taste and adjust seasonings as needed to achieve your desired balance of sweet, spicy, and savory flavors.
3. Place the steak in a resealable plastic bag or a shallow dish.
4. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish.
5. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 8 hours) for London Broil or Flank steak to tenderize the meat and infuse flavor. For Skirt steak, marinate for 1-4 hours.
6. Remove the steak from the refrigerator about 30 minutes before grilling to allow it to come closer to room temperature. This helps it cook more evenly.
7. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Clean the grill grates and lightly oil them to prevent sticking.
8. Remove the steak from the marinade, discarding the used marinade. Pat the steak dry with paper towels to promote better searing.
9. Grill the steak to your desired doneness. For medium-rare, grill for about 4-5 minutes per side for a 1-inch thick steak. Adjust the grilling time based on the thickness of the cut and your grill's temperature.
10. Use a meat thermometer to ensure accurate doneness. Medium-rare is around 130-135°F (54-57°C), medium is 135-145°F (57-63°C).
11. Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
12. Slice the steak against the grain into thin strips. Serve immediately. Enjoy!