Top | Main Dishes

Mom’s Flank Steak with Whiskey Marinade

(recipe, Carrie Floyd)

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My mom used to serve this with wild rice and green beans. Leftovers taste wonderful on toasted bread with a smear of butter, salt, and pepper, or added to a lentil salad or stir-fry.


  1. 4 Tbsp. whiskey
  2. 4 Tbsp. vegetable oil
  3. 1 Tbsp. Worcestershire sauce
  4. 2 Tbsp. soy sauce (low-sodium is fine)
  5. 1 to 2 garlic cloves, minced
  6. ½ tsp. freshly ground black pepper
  7. 1 lb. flank steak


  1. Mix together all of the ingredients (except the steak) in a shallow dish or large plastic zip-lock bag. Add the steak, either flipping and coating it in the dish or immersing it in the bag. Marinate at least 4 hours or all day.
  2. When ready to cook, remove the steak from the marinade and either broil or grill it to medium-rare. After cooking, let the meat rest for at least 5 minutes, then cut against the grain into thin slices.