Bourbon Soy Marinated Grilled Flank Steak
Here's a steak recipe that’s got some serious Southern flair with a bit of a twist. This Bourbon Soy Marinated Grilled Flank Steak is all about that sweet-and-savory goodness that we know and love. The bourbon adds a rich, caramelized depth, while the soy saucebrings in that umami flavor we can’t get enough of. When grilled to perfection, it’s a steak that’s juicy, tender, and packed with flavor.
Ready to fire up the grill? Let’s get started!
Ingredients
For the Marinade
Instructions
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Make the Marinade:
In a bowl, whisk together the soy sauce, bourbon, brown sugar, olive oil, rice vinegar, garlic, ginger, Dijon mustard, black pepper, and red pepper flakes. Whisk until the sugar is dissolved and everything is well combined.
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Marinate the Flank Steak:
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, but overnight is even better for deeper flavor. Trust me, the longer it marinates, the more that bourbon and soy sauce infuse the steak with flavor.
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Preheat the Grill:
Preheat your grill to medium-high heat. You want it hot but not too fiery, so the steak gets a nice sear without burning.
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Grill the Steak:
Remove the steak from the marinade (don’t forget to discard the marinade) and place it on the preheated grill. Grill the steak for about 4-6 minutes per side for medium-rare, or longer if you prefer your steak cooked more. Use a meat thermometer to check for your desired doneness:
• Medium-rare: 130°F
• Medium: 140°F
• Well done: 160°F
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Rest the Steak:
Once the steak is done to your liking, remove it from the grill and let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute and keeps the steak nice and juicy.
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Slice and Serve:
Slice the steak against the grain to ensure tenderness. Serve it up with your favorite sides—grilled veggies, mashed potatoes, or even a fresh salad. You can also drizzle a little of that marinade (cooked down) over the top for extra flavor.
Some Helpful Tips
- Flank Steak vs. Skirt Steak: While flank steak is my choice for this recipe, skirt steak can also work great! It’s a little thinner and more tender, so just adjust the grilling time accordingly.
- Marinating Time: Don’t rush the marinade. The longer the steak sits in the bourbon-soy mixture, the better it will taste. Ideally, marinate it for 6-8 hours, but if you’re in a pinch, at least 2 hours will do.
- Grill Marks Matter: When grilling, resist the urge to move the steak around too much. Let it sit on the grill long enough to get those beautiful grill marks. It adds to the flavor and texture!
- Resting is Key: It might be tempting to dive right into that steak, but letting it rest ensures that the juices stay inside the meat, keeping it juicy and tender.
- Marinade Variations: Want to change things up? Add a splash of worcestershire sauce for a deeper umami flavor or throw in a little honey if you like your steak on the sweeter side. You can even add some fresh herbs like rosemary or thyme for an extra layer of flavor.
