Recipe

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• 1 1/2 lbs flank steaks, 1/2-inch thick
• 1 garlic clove, minced
• 2 tsp mustard powder
• 1/4 cup jack daniels whiskey
• 2 tbsp canola oil

• 1 Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside.
• 2 Mash the garlic with the mustard.
• 3 Stir in the whiskey and oil.
• 4 Place steak in a zipper type plastic freezer bag. Pour mixture over the steak and refrigerate overnight.
• 5 Set out at room temperature for 1 hour before cooking. Remove steak from marinade, reserving marinade.
• 6 Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side. (Or cook under broiler in oven.)
• 7 Heat reserved marinade in small pan to a boil.
• 8 Slice the steak by cutting across the grain into 1/4-inch thick slices. Serve with heated marinade as a sauce.