Pat steaks dry; place in a large resealable plastic bag. Combine cola, whiskey, brown sugar, lemon juice, Worcestershire sauce, and soy sauce. Transfer 1 cup marinade to a medium saucepan; pour remaining over steak. Seal bag. Marinate in refrigerator for 8 to 24 hours, turning bag occasionally.
If a whiskey and cola cocktail is your go-to drink, you'll love the flavors on top of a grilled flank steak.
Servings and Ingredients
|1 (1-1/2-to-2-lbs.) Hy-Vee Angus Reserve beef flank steak, about 1-inch thick|
|1 (12-oz.) can cola soft drink|
|1 c. Tennessee whiskey, such as Uncle Nearest 1884|
|⅓ c. Hy-Vee light brown sugar, packed|
|3 tbsp. fresh lemon juice|
|2 tbsp. Hy-Vee Worcestershire sauce|
|2 tsp. Hy-Vee less-sodium soy sauce|
|½ c. Hy-Vee ketchup|
|Fresh arugula, chopped, for garnish|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Medium saucepan
- Meat thermometer
- Aluminum foil
Whisk ketchup into marinade in saucepan. Bring to gentle boil; reduce heat. Simmer, uncovered, 10 minutes. Cool and refrigerate sauce.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat. Remove steak from marinade; pat dry. Discard marinade. Heat sauce. Grill steak 12 to 15 minutes or until medium-rare (130 degrees); turn and brush with sauce halfway through. Loosely cover steak; let rest 5 minutes. Thinly slice steak across the grain. Garnish with arugula, if desired. Serve with remaining sauce.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 70mg
- Sodium: 390mg
- Total Carbohydrates: 24g
- Protein: 25g