Bourbon and Honey Grilled Flank Steak

Oh boy, do I have something tasty for you! It’s the weekend and we get to celebrate with bourbon, steak and grilling. Could it get any better? I think not. This steak is fit for company but it’s super quick to make and can marinate overnight to make dinner prep faster and stress free. 

This is the fourth recipe in a collection featuring Bourbon and Honey, because this month is lucky, delicious and so fun! It’s both Bourbon Heritage Month and National Honey Month. Check out my Chicken Wings, Glazed Pecans, or even the Gold Rush Cocktail all using bourbon and honey; you won’t regret it!

The recipe is a twist on steak and frites but you could stuff the steak in tacos, serve it over rice, pack it in a delicious sandwich or even pile it on fresh greens for a hearty salad. The marinade is cooked once the steak is removed to make a really flavorful sauce that is served with the steak and roasted potatoes. It’s a nice balance of boozy, sweet, savory and spicy.

Bourbon and Honey Grilled Flank Steak

Print Recipe

Super flavorful grilled flank steak marinated in a mixture of bourbon, honey, spices and garlic.

• Author: Kristen Olson
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 minutes
• Yield: 6 Servings 1x
• Category: Main Dish

Ingredients

Scale 1x2x3x

• Grilled Flank Steak
• 1/4 
cup honey
• 1/4 
cup bourbon
• 1/2 
teaspoon red pepper flakes
• 3 cloves garlic, halved
• 1 tablespoon lime juice
• 1/4 teaspoon coarse Kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 
flank steak (about 1 1/2 pounds)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh cilantro
• Roasted Fingerling Potatoes
• 1 3/4 lb fingerling potatoes, halved lengthwise (about 20)
• 1 tablespoon olive oil
• 1/4 teaspoon coarse Kosher salt
• 1/8 teaspoon freshly ground pepper

Instructions

1. In a glass measuring cup, whisk together bourbon, honey, red pepper, garlic, lime juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the steak in a baking pan or 1-gallon zip top plastic bag; add the bourbon and honey mixture, turn the steak over to coat. Let the steak marinate in the fridge for at least 30 minutes or overnight.
2. Heat oven to 425°F. In a medium bowl, toss potatoes, olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until well coated. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning once, until tender and deep golden brown, 25 to 30 minutes.
3. Meanwhile, place steak on grill pan over medium-high heat (or directly on the grill over medium heat; cover grill.) Cook 10 to 14 minutes for desired doneness, turning once. Remove from grill pan (or grill) and cover loosely with foil; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
4. While the steak is resting, transfer the marinade into a small saucepan and boil over medium heat until slightly thickened, about 3 minutes. Serve the steak with the roasted potatoes and a drizzle of sauce.

Nutrition

• Serving Size: 1 Serving
• Calories: 419
• Sugar: 15g
• Sodium: 168mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 56mg

More tasty steak recipes….
Grilled Flank Steak with Mushrooms from Simply Recipes
Bourbon Pepper Steak from Food Network
Rosemary Flank Steak with Fig Salsa from My Recipes