Monday, April 7, 2008
Take time for a Great Steak
This recipe comes from David Pickerell, master distiller at Maker’s Mark. Not surprisingly, it contains Maker’s Mark bourbon, but that’s not a problem in my book!
2 cups Maker’s Mark bourbon
juice of 2 limes
zest of 1 lime
3/4 cup of honey
1/2 cup of orange juice
1 Tbsp of chili flakes
1 onion, cut in rings
Place 1 Large Flank Steak in Large Ziplock bag and add enough Maker’s Mark to cover when laying on it’s side (about 2 cups). Add the remaining ingredients and mix well with your fingers. Marinate overnight, flipping the bag occasionally.
Grill to medium rare over charcoal.
Take remaining marinade and bring to a boil, cook well and season to taste (with more chili flake and Salt & Pepper). You can also add a little sugar and more Maker’s Mark. When you get it to how you like it, add cornstarch to thicken, simmer and constantly stir until you get the desired consistency you’d like.
To cut Flank steak, take your knife down the path to the wide end, lay your knife almost flat on top and slice perpendicular to the grain. Thin slices are best. Serve with sauce.