by amanda
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Photo by Sarah Shatz
1 flank steak (about 1 1/2 pounds) Ask a question about this ingredient
1/4 cup light brown sugar Ask a question about this ingredient
1/4 cup bourbon Ask a question about this ingredient
1/2 teaspoon red pepper flakes Ask a question about this ingredient
Layer together the flank steak, sugar, bourbon, and red pepper flakes in a bowl. Rub the sugar and red pepper flakes into the steak. Put the steak in a 1-gallon plastic bag, add the remaining sugar mixture, seal the bag, and let it rest in the fridge for at least 30 minutes and up to 3 hours.
Ask a question about this stepHeat the broiler (or grill) and lay the steak on a baking sheet (one that you're ok with warping under the broiler). Generously season the steak all over with salt. Place the steak under the broiler -- it should be 4 to 6 inches from the flame -- and broil for 3 minutes on each side for medium rare. Transfer the steak to a cutting board and let rest for 5 to 10 minutes, then cut into 1/4-inch slices. Serve with mashed potatoes and sauteed bitter greens.
Ask a question about this stepthis christmas i made an eight pound true prime ribroastfor my frirndswho had come for christmas eve and day. it was garlicand herbcrusted prime ribwith abrown butter sauce The roast was about 7&1\2lbs . Irubbed it with a rubofsmall amountof garlic butterin the mixer addthe course sallt and the pepperand theminced garlic, the lemon juice the choped thymeand the chopped rosemary. runtill its well mixed. Remove from mixer and spread all over the prime. Took about 1&1\4hour to get to a perfect rare \medium rare just the way we like it.
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This might be a little late, but congratulations on making Gojee's Top Meat Recipe of the Week back in August!
http://www.gojee.com/recipes/#!771
Amanda: I have a 6 - 6 1/2 LB. prime rib dry aging in my refrigerator.
I would like to use this recipe on it.
How many times do you think I should multiply the recipe?
Amanda--
Are you saying that you grill the steak directly over the flame after applying the sugar rub and marinating? Doesn't the sugar just turn into a black gooey mess on the outside of the meat?/
I don't have an answer, in fact I had the same question.
It will blacken in parts but will not be a mess at all (see the photo above). If you're grilling it and it starts to blacken, just move it to a cooler part of the grill. The marinade ends up being quite liquid so it mostly drains off before you cook the steak.
Hi Amanda,
My friends all adore my 'sugar steak' but I tend to be a bit more . . . flamboyant (?) with it. I think it tends slightly more towards Korean bbq as I add equal amounts of soy sauce and sake to the mix, rather than bourbon, I wonder if yours will just have the same result with less effort on my part? For what it is worth, I use chopped garlic and ginger, 1/2c of soy and sake, 1 T balsamic, brown sugar and sometimes a touch of honey (to caramelize even more). As you can see, more work! Can't wait to try your far simply sugar steak asap. thanks.
Laura
Well, yours sure sounds delicious to me. If you try this one out, let me know what you think.
I made this while I was home in Texas for my family; we are usually very talkative during dinner that they tend to last for 2-3 hours. I grilled the flank steak, and saved the marinade, which I cooked in a saucepan, making sure to add a couple pats of butter... (I felt like Paula Deen was behind me, cheering me on in the process). Totally worth it-the sauce was absolutely gorgeous, almost like a caramel; a great counterpoint to the incredibly moist, grill-kissed steak. The recipe was more than just wow-factor, because no one spoke for the short amount of time that the steak was on the table.
Like the butter part -- thanks for sharing your story!
After marinating for a couple of hours, I grilled the the steaks to med. rare. ( I used hangar steaks). There was a bit of flame from the bourbon and sugar but it was managable. I cooked the remaining marinade in a saucepan with a couple of Tbsps. Of water for several minutes, then swirled in 1 Tbsp. of butter off the heat. After a few minutes of rest, I sliced the steak and drizzled the sauce over the steak. A bit of sweet, with the bourbon and hit of heat. Great recipe Amanda. Thanks! Very delicious.
Like the sauce detail. Great thinking.
Made it for Sunday dinner! Everyone loved it! Thank you :)
Great to hear, and thanks for reporting back!
I made this over the weekend using a bison flank steak. It was fantastic! Bison has a natural, subtle sweetness to it (high in iron) that marries perfectly with the bourbon and brown sugar, and I upped the red pepper flakes quite a bit. The next day I sliced the leftovers and stuffed them into a baguette along with some of aagersi's amazing pickled onions (no kitchen should be without them!) and whole grain Dijon. Oh my ......... Thank you so much for this, Amanda!
Dinner tonight: grilled sugar steak with bourbon, salad of roasted beets and greens, roasted baby potatoes, sauteed Tuscan kale. Can't wait to eat!!
Okay, no roasted potatoes - I somehow managed to throw the whole baking sheet of crispy potatoes across the kitchen and all over the floor. Plan B? Bread.
Love the menu -- can we have it again next weekend? Sorry about the potatoes, but funny post!
Sure can! - as long as I can find decent beets...if not, we'll substitute! I'll need a little advice with the sugaring - I'm kinda with the person at Foodpickle - I found the layering and then rubbing part a little confusing. If I combine all the ingredients, how can I then separate out part of them to rub into the steak? Maybe I should marinate the steak with bourbon, then, before grilling, rub with the sugar, salt and red pepper flakes?
Despite the confusion and the lost potatoes, dinner was very, very good. Can't wait to see you next weekend!! YAY!
This is going to be dinner very soon :)
This looks just fabulous! I've used brown sugar lots of times, but never thought to include something like bourbon. Genius!
My motto -- when in doubt, add bourbon.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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Begin with a good piece of flank steak and some brown sugar.
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Toss on some red pepper flakes.
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Pour on the very-necessary bourbon. I used Bulleit.
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Rub them all together. Get in there and massage that steak!
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Put your steak in a bag.
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Pour in the marinade.
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Push out all the air and seal it tightly.
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What happens when you spend too much time at food52? We all start looking and dressing alike! That's Jennifer on the right!
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My dear and precious marinated steak.
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A watched steak never broils.
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But it did eventually. And then I let it rest on the cutting board.
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Slice it thinly, about 1/4-inch slices.
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Dinner!
This has Valentine's dinner written all over it! Sweet boozy meat! I'm definitely going to get lucky after serving this! :)