A flavorful and tender grilled steak recipe with a sweet and tangy marinade.
In a mixing bowl, whisk together the bourbon, soy sauce, Dijon mustard, honey, paprika, and black pepper until well combined.
Ensure the marinade is well mixed to evenly coat the steak.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, preferably overnight.
Marinating overnight allows the flavors to penetrate deeply into the meat.
Preheat the grill to medium-high heat.
Ensure the grill is clean and oiled to prevent sticking.
Remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the time for your preferred doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain and serve.
Resting the steak allows the juices to redistribute, ensuring a juicy result.
