1-1/2 pounds flank steak -- (1/2" thick)
1 clove garlic -- minced
2 teaspoons dry mustard -- (Coleman s)
1/4 cup Jack Daniel s whiskey
vegetable oil
2 tablespoon butter
salt to taste
black pepper to taste
Instructions:
Score the flank steak with a sharp knife, about 1/8-inch deep, in
a diamond pattern; set aside. Mash the garlic with the mustard. Stir
in the whiskey; pour mixture over the steak and refrigerate, covered,
overnight. (Easiest done in a Zip-Loc bag). Set out at room temperature
for 2 hours before cooking. Grill, using charcoal or gas grill. Cook
over high heat 3 to 5 minutes per side, dotting each side with butter
while cooking. Slice the steak immediately by cutting across the grain
into 1/4-inch thick slices. Sprinkle with salt and pepper.
