Maker's Mark Bourbon Steak Marinade
This authentic Maker's Mark Steak Marinade comes directly from Master Distiller David Pickerell. The rich bourbon combines with honey, citrus, and spices to create a marinade that both tenderizes and adds complex flavor to flank steak, finishing with a delicious reduced sauce.
Equipment
- Large bowl for mixing marinade
- Ziploc bag large size for marinating
- Charcoal grill preferred, but gas grill will work
- Saucepan for reducing marinade into sauce
- Sharp knife for slicing flank steak properly against the grain
Ingredients
- 2 cups Maker's Mark bourbon
- 2 limes juiced
- 1 lime zested
- ¾ cup honey
- ½ cup orange juice fresh preferred
- 1 tablespoon chili flakes
- 1 onion cut into rings
- 1 tablespoon garlic chopped
- 1 flank steak large, approximately 1.5-2 pounds
- salt and pepper to taste, for the sauce
- sugar optional, to taste for the sauce
- 1 tablespoon cornstarch mixed with equal parts water to create a slurry
Instructions
- In a large bowl, combine Maker's Mark bourbon, lime juice, lime zest, honey, orange juice, chili flakes, onion rings, and chopped garlic. Mix well.
- Place the flank steak in a large Ziploc bag and add enough of the marinade to cover the steak when laying on its side (about 2 cups).
- Seal the bag, removing as much air as possible, and mix the contents with your fingers to ensure the steak is well coated.
- Refrigerate overnight, flipping the bag occasionally to ensure even marinating.
- Remove the steak from refrigeration 30 minutes before grilling to bring it closer to room temperature.
- Prepare a charcoal grill for medium-high heat cooking.
- Remove the steak from the marinade, reserving the liquid for the sauce. Pat the steak dry with paper towels.
- Grill steak to medium-rare, approximately 4-5 minutes per side depending on thickness, or until internal temperature reaches 130-135°F.
- While the steak is grilling, pour the reserved marinade into a saucepan and bring to a full boil. Reduce heat and simmer for at least 5 minutes to ensure food safety.
- Season the simmering sauce to taste with additional chili flakes, salt, pepper, and sugar if desired. For more bourbon flavor, add a splash of additional Maker's Mark.
- To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Add to the simmering sauce, stirring constantly until it reaches your desired consistency.
- Remove the steak from the grill and let it rest under loosely tented foil for 5-10 minutes.
- Slice the steak thinly against the grain at a 45-degree angle. To properly cut flank steak, position your knife perpendicular to the visible muscle fibers.
- Arrange sliced steak on a serving platter and drizzle with the thickened sauce before serving.
Notes
To cut flank steak properly, take your knife down the path to the wide end, lay your knife almost flat on top and slice perpendicular to the grain. Thin slices are best. The nutritional information includes a portion of the marinade that becomes the sauce, but not all marinade ingredients are absorbed by the meat.