Whiskey Island Flank Steak
Before the Civil War, Americans much preferred pork or chicken to beef. During the war, there was a shortage of pork and chicken, so we turned to beef and became a beef-loving nation. We've learned in recent years to cut down on our intake for health reasons and now that I eat it sparingly, it seems to taste even better. Although the rectangular-shaped, boneless flank steak is a tougher, more fibrous cut of beef, it happens to be one of my favorites flavor-wise. Traditionally, it is marinated to tenderize it, and then broiled or grilled. Here's one of my favorites:
1 flank steak
1/2 cup bourbon whiskey
1/2 cup Worcestershire sauce
4 cloves garlic, chopped
1 tablespoon brown sugar
In a medium roasting pan, stir together all ingredients except the steak. Place steak in marinade, turning to coat. Refrigerate anywhere from one hour up to one day. Broil in marinade or grill, occasionally spooning marinade over for moisture. Cook until center is just slightly pink. Let rest 15 minutes before slicing in long, thin strips diagonally against the grain. Serves 4.
Serving suggestion: Great with mashed Yukon gold potatoes (skins on) and fat slices of tomato sprinkled on one side with Cheddar cheese and broiled.