Category Archives: flank steak

Bourbon & Brown Sugar Marinated Flank Steak


I discovered this recipe while standing in line at Home Depot of all places.  Glenn and I were in the midst of yet another home renovation project and as we stood in the check out line for the second time that weekend a new (to me anyway) magazine caught my eye.  I had never heard of Fine Cooking, but was immediately drawn to their colorful pictures, interesting recipes, and honest product reviews.  I ended up buying the magazine back in 2005 and have been renewing my subscription every year since then. We no longer own our renovated house but that very first recipe has been come a family favorite whether it is served as a quick go-to weeknight dinner or as a part of a more formal representational dinner.

Because the marinade is so good, I like to serve the steak with a starch that can soak up the juices.  Garlic mashed potatoes, a simple risotto, or gouda bread pudding are all good choices.  Regardless of which side dish you choose, the steak is fast and easy to make and is sure to please whomever is sitting at your table.


1/2 cup soy sauce

1/3 cup bourbon or other whiskey

1/3 cup packed dark brown sugar

1 tablespoon Dijon mustard

1 teaspoon hot sauce

1 1/2 to 2 pounds flank steak

  • Combine the first five ingredients in a large Ziploc bag.  Seal and shake to fully combine and dissolve the sugar.
  • Add the steak to the bag, seal, and massage to cover the steak with the marinade.
  • Refrigerate for at least 1 hour.
  • Prepare a medium-hot grill.*  Remove the steak from the marinade and shake off the excess.  Grill the steak for 3 to 4 minutes per side or until desired doneness.
  • Let rest for 5 minutes then slice on the diagonal. 
  • Pour the marinade into a small saucepan and bring to a boil.  Cook until syrupy and serve over the sliced steak.

* You can also broil the steak in the oven for 3-4 minutes per side.

Chipolte Beef & Corn Salad

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Salads make a great summer dinner but for me, they must be satisfying to eat and keep me full (so I don’t get the post-dinner munchies). We grill a lot in our household and most grilling nights I will throw an extra steak (or other protein) on the grill so I can turn it into a dinner salad for the next night. That makes the next night’s dinner even easier.

So here’s a spicy and satisfying dinner salad that I adapted from Williams Sonoma that fits the bill to a tee. The steak is mildly seasoned yet completely satisfying; you can serve it either hot off of the grill or cold. The lime juice makes the corn salsa tangy and the avocados temper the entire dish. Be forewarned: the chipolte dressing is smoky and spicy with quite a bit of heat so a little goes a long way. Of course, I love to pile the dressing on since in my mind there is rarely such a thing as too much heat.


1 flank steak, about 1 1/4 pounds

1 teaspoon adobo seasoning

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

1/4 cup canned chipolte chiles in adobo sauce

Juice of 2 limes

1 tablespoon white wine vinegar

1 large garlic clove, minced

1 tablespoon water

2 ears of corn, kernels removed

1 orange bell pepper, diced

1 green bell pepper, diced

6 radishes, diced

12 cherry tomatoes, halved

1/4 cup cilantro, minced

1 avocado, peeled, pitted and cubed

2 heads romaine lettuce, torn into bite sized pieces

  • Place the steak on a plate and sprinkle the adobo seasoning, salt and pepper on both sides of the meat. Allow to sit for 30 minutes.
  • Pre-heat a grill to medium-high heat.
  • Place the meat on the grill and cook for 6-8 minutes per side or until the meat is cooked to your desired level of doneness.
  • Remove the steak from the grill and allow to sit for 10 minutes. Slice the meat into 1/2 inch slices against the grain.
  • To make the dressing, combine the chipolte chiles, the olive oil, juice of 1 lime, vinegar, garlic and water into a small bowl. Using a stick blender, puree until smooth. Set aside.
  • In a medium-sized bowl, combine the corn, orange and green peppers, radishes and tomatoes.
  • Squeeze the juice from the remaining lime over the corn mixture, add the cilantro and stir well.
  • Divide the lettuce amongst four plates. Place 3 slices of steak on top of each pile of lettuce. Add a scoop of the salsa.
  • Divide the avocado amongst the plates then drizzle the salad with the chipolte dressing.
  • Serve immediately.

Serves 4

Grapefruit & Pepper Flank Steak w/ Grilled Tomato Salsa

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Grilling season is upon us and here is a dish that can be cooked entirely on the grill meaning no ovens or stove tops to heat up your kitchen. But that doesn’t mean there isn’t heat. In fact, this dish is hot, hot, hot. In a good way of course so if you like your food spicy this is the dish for you. The recipe comes from Saveur Magazine and has two layers of heat, first in the marinade and second in the salsa that accompanies the steak.

The heat in the marinade comes from a Scotch Bonnet pepper which is pureed into the sauce alongside along with the fresh papaya and grapefruit juice. The acids in the fruit juice temper the heat of the pepper but it is still hot. If you prefer less heat, remove the pepper seeds before pureeing or substitute a milder pepper. And of course you want to take care and protect your skin when handling the pepper since its oils could irritate your skin. The heat in the salsa is much more subtle. The jalapeno are grilled alongside the onions, garlic, and tomatoes which gives the vegetables a slightly smokey flavor. Top the steak with the salsa and eat it wrapped in a corn tortilla or place the sliced meat on top of a bed of leafy greens and using the salsa as a dressing. Both versions are great on a hot summer evening.


1 cup roughly chopped papaya
½ cup olive oil
1 Scotch bonnet pepper, stemmed
Juice of 1 large Ruby Red grapefruit
Kosher salt and freshly ground black pepper, to taste
1½ lb. beef flank steak, trimmed
8 garlic cloves, peeled
3 jalapeño peppers, stemmed
4 plum tomatoes, cored
1 small white onion, cut in half crosswise
1 cup roughly chopped cilantro leaves and stems
Juice of 1 lime
Corn tortillas, warmed, for serving (optional)

  • Place the papaya, half of the oil, the Scotch bonnet, grapefruit juice, salt, and pepper in a small bowl. Using a stick blender puree the mixture into a smooth marinade.
  • Pour ⅔ marinade into a gallon-size resealable plastic bag. Add steak and seal bag; set aside to marinate for 30-45 minutes but no longer. Reserve remaining marinade.
  • Heat a charcoal grill to high. Place the garlic, jalapeños, tomatoes, and onions in a grill basket and place on the hottest part of grill, turning as needed, until charred in spots and tender, 1-2 minutes for garlic, 4-6 minutes for jalapeños, tomatoes, and onions.
  • Allow vegetables to cool slightly. Peel jalapeños and transfer to a bowl along with garlic, tomatoes, and onions. Add remaining oil, cilantro, lime juice, salt, and pepper.
  • Use a stick blender to puree into a chunky salsa and transfer to a bowl. Cover and refrigerate until ready to use.
  • Remove steak from marinade and grill on hottest part of grill, turning as needed, and, using a brush, baste occasionally with reserved marinade until charred in spots and cooked to desired doneness, 10-12 minutes for medium rare.
  • Remove the steak from the grill and allow to rest 10 minutes. Slice steak thinly on the bias; serve with salsa and warmed tortillas, for wrapping, if you like.


Serves 4-6

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