Bourbon Marinated Flank Steak

In a medium mixing bowl, whisk together the bourbon, soy sauce, dark brown sugar, minced garlic, Dijon mustard, olive oil, and black pepper until the sugar is fully dissolved.

Place the flank steak into a large heavy-duty resealable plastic bag or a shallow glass dish. Pour the marinade over the meat, ensuring it is completely submerged or coated.

Seal the bag or cover the dish tightly and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours), turning the meat occasionally to ensure even absorption.

Remove the steak from the refrigerator 30 minutes before you plan to grill to allow it to come to room temperature.

Preheat your grill to medium-high heat (400-450°F). Lightly oil the grill grates to prevent sticking.

Remove the steak from the marinade and discard the remaining liquid. Pat the steak lightly with paper towels to remove excess moisture for a better sear.

Grill the steak for 5 to 7 minutes per side for medium-rare (internal temperature of 130-135°F). Avoid overcooking flank steak as it can become tough.

Transfer the steak to a clean cutting board and tent loosely with foil. Let it rest for at least 10 minutes.

Using a sharp carving knife, slice the steak very thinly across the grain at a slight diagonal. Serve immediately.