Grilled flank steak in whiskey marinade with garlic and mustard
Ingredients
- 650-700 g flank steaks, beef steaks
- 1 clove of garlic
- 60 ml whiskey
- 1 tbsp Bavarian mustard
- 60 ml vegetable oil
- 2 tsp coarse salt
- ½ tsp black pepper, ground
- 2 tbsp butter
Utensils
- measuring cup
- tablespoon
- teaspoon
- knife
- garlic press
- plastic bag
Instructions
- Make 3 mm deep incisions in the steak on both sides.
- Peel the garlic and press through a press.
- Mix the whiskey with the garlic, mustard, oil, salt and pepper in a small bowl for the marinade.
- Insert the steak place in a resealable bag.
- Pour the marinade over it.
- Seal the bag and shake briefly.
- Gently knead the meat until completely coated in the marinade.
- Refrigerate for 12-24 hours to marinate.
- Dab the steak with kitchen towels before grilling so that no liquid drips into the embers.
- Grill the steak on both sides for approx. 6-7 minutes.
- Turn in between and brush with melted butter.
- The steak before Serve and let stand for 5 minutes.
