Honey Bourbon Grilled Flank Steak
What you need
1 flank steak. About a pound.
1/2 soy sauce (I prefer low sodium)
1/2 cup bourbon
3 enormous squeezes or dollops of honey
6 crushed garlic cloves (just rip them from the head, smash with the side of a knife and rough chop a little bit, skin and all)
3 ounces ginger, rough chopped, skin and all.
Salt and pepper
1 big Ziploc bag
1 summer barbecue set up -- or grill pan on the stove if you must
Here's what you do
1. Toss all your ingredients in the bag, seal, shake and massage and then leave to marinate for a few hours.
2. Barbecue it. To me, this means seared over super hot coals until crusted on the outside and perfectly medium rare on the inside. Takes just a few minutes per side. Flip a few times. Done.
3. Let it rest for a few minutes. Then, eat it. Eat it all. I've learned to buy bigger flank steaks than I think I need, because I always end up slicing off extra bits for me while everyone gets seated.
The National Honey Board is partnering with Mike Adamick and providing cash money for honey in this campaign. Be sure to follow along on his Facebook page for updates about the #HoneyBeeBQ campaign.
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