Flank Steak with Bourbon Rosemary Marinade
Elevate your next cookout with this mouthwatering Flank Steak with Bourbon Rosemary Marinade, a perfect marriage of smoky, herbaceous, and slightly sweet flavors. Tender flank steak gets an irresistible upgrade thanks to a bold marinade crafted with rich bourbon, earthy fresh rosemary, and a hint of sweetness from honey. A splash of soy sauce and Worcestershire adds a savory umami depth, while garlic and lemon juice bring a bright, aromatic balance. After soaking in this flavorful blend overnight, the steak is grilled to perfection, creating a caramelized crust with a juicy, tender interior. Ideal for summer barbecues or cozy family dinners, this show-stopping dish pairs wonderfully with grilled vegetables or a crisp salad. Whether served as-is or sliced thin for tacos, this recipe guarantees unforgettable flavor with every bite.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 0.25 cups bourbon
- 0.25 cups olive oil
- 0.25 cups soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 1 teaspoons black pepper
- 1 teaspoons kosher salt
- 1 tablespoons lemon juice
Instructions
In a medium mixing bowl, combine the bourbon, olive oil, soy sauce, Worcestershire sauce, honey, black pepper, kosher salt, and lemon juice.
Strip the leaves off the rosemary sprigs and finely chop them, then add to the marinade.
Mince the garlic cloves and stir them into the marinade mixture.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated.
Seal the bag (or cover the dish) and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the steak.
Remove the steak from the fridge and let it come to room temperature for about 20 minutes before cooking.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
Grill the steak for 4-5 minutes per side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer to ensure an internal temperature of 130°F for medium-rare or 140°F for medium.
Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak against the grain into thin strips and serve immediately.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 5833 mg | 254% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 38.4 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 128 mg | 10% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2592 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
