Sweet, Spicy & Savory Bourbon Steak

Step 1: Marinade ... Mix everything in a large ziplock bag or a non-reactive dish (glass), add the steak, and either close up the bag or cover the dish with saran wrap. For thicker cuts like a London Broil or Flank, I like to marinate at least 4 hours up to overnight. For thinner cuts, such as a skirt steak, even just 1 hour will give a lot of flavor, but I don't like to marinate much longer than 4 hours being such a thin cut.

Step 2: Grill ... Remove the steak from the marinate and let it rest to take the chill off. Season well with salt and pepper on both sides. I prefer a charcoal grill, but a gas grill or even an inside grill pan is fine. Sear on the first side until you develop a nice crust and grill marks - don't flip it over until you get that. It is difficult to tell you the cooking times as it will depend on the cut of meat, your cooking method, as well as how you like your steak done. Make sure to use a thermometer if you are not sure.

Step 3: Serve ... Don't forget to let your steak rest at least 5-10 minutes before slicing. And it is very important to cut your steak against the grain so it is nice and tender. ENJOY!