Jack Daniel's Flank Steak

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 02/24/22
Jack Daniel's Flank Steak

The Spruce / Nyssa Tanner

Prep: 15 mins
Cook: 14 mins
Total: 29 mins
Servings: 4 servings

Using alcoholic beverages in a marinade is an easy way to add a lot of flavor with very little work, and a whiskey marinade for steak happens to be a match made in heaven.

We're using flank steak for this recipe because it's a lean cut that can be a bit tough, and it takes to marinades and rubs especially well. It's from the bottom abdominal part of the cow, and is a cut that is great for grilling because it works best for quick cooking over high heat.

Putting this together couldn't be simpler. You'll want to score the steak using your knife, making a diamond pattern, which helps the steak absorb the marinade better. Then, combine it with some garlic, mustard, oil, salt, and pepper—along with the whiskey, of course—and set it all in a sealed storage bag for at least overnight but as long as 24 hours.

One thing to keep in mind: When you're using alcohol in a recipe, the general rule of thumb is to make sure you don't use anything you wouldn't drink. While Jack Daniel's is a go-to-choice, if you have a favorite on hand, by all means, use what you've got. Serve with some classic choices such as garlic mashed potatoes, grilled asparagus, or a spinach salad.

Ingredients

  • 1 1/2 pounds flank steak, about 1/2-inch thick

  • 1 clove garlic, minced

  • 1 tablespoon stone-ground mustard

  • 1/4 cup vegetable oil

  • 1/4 cup Jack Daniel's whiskey, or whiskey of your choice

  • 2 teaspoons sea salt

  • 1/2 teaspoon coarsely ground black pepper

  • 2 tablespoons unsalted butter, room temperature

Steps to Make It

  1. Gather the ingredients.

    Jack Daniel's Flank Steak ingredients

    The Spruce / Nyssa Tanner

  2. With a sharp knife score the flank steak, about 1/8-inch deep, making a diamond pattern.

    flank steak scored into a diamond pattern with a knife

    The Spruce / Nyssa Tanner

  3. Mix garlic, mustard, oil, whiskey, salt, and pepper together in small bowl.

    Mix garlic, mustard, oil, whiskey, salt, and pepper together in small bowl

    The Spruce / Nyssa Tanner

  4. Place steak and marinade in a resealable bag and pour mixture over top. Make sure the entire steak is well coated in the marinade, seal bag and place in the refrigerator for at least 8 and up to 24 hours.

    flank steak in a plastic bag with marinade

    The Spruce / Nyssa Tanner

  5. Preheat grill to medium-high heat.

    black grill outside, fire

    The Spruce / Nyssa Tanner

  6. Remove steak from bag and discard marinade.

    marinaded flank steak on a white plate

    The Spruce / Nyssa Tanner

  7. Place meat onto grill and cook for 6 to 7 minutes per side, brushing with butter periodically.

    marinaded flank steak on the grill

    The Spruce / Nyssa Tanner

  8. Once the meat has reached the desired doneness, remove from grill and let meat rest for 5 minutes.

    grilled flank steak resting on a cutting board

    The Spruce / Nyssa Tanner

  9. Slice into strips, across the grain and serve.

    sliced Jack Daniel's Flank Steak on a plate

    The Spruce / Nyssa Tanner

Variations

  • This recipe is great as it is, but feel free to add a little bit here or there to customize it to your liking.
  • If you want a faster marinade that's ready in a couple of hours but can also sit in the fridge for up to 8, add 1/4 cup soy sauce or Worcestershire sauce.
  • If you want a slightly sweeter marinade, add 1/4 cup of brown sugar.
  • To kick up the heat, feel free to include 1/4 to 1/2 teaspoon of red pepper flakes.
  • For more herbal notes, use a teaspoon of dried thyme or rosemary (or a combination of both), or a tablespoon of chopped fresh thyme and/or rosemary.

How to Store and Reheat Jack Daniel's Flank Steak

  • Steak will keep for three to five days in the fridge if it's well covered, but it may dry out a bit. Repurpose those leftovers in a salad, if you like.
  • Reheat in a very low oven (250 F) until the steak's internal temperature reaches about 110 degrees; you want to warm it up slowly without drying it out. Heat a tablespoon of oil in a skillet over high heat until it's smoking. Sear the steaks for about a minute or so on each side, and serve immediately.
Nutrition Facts (per serving)
532 Calories
34g Fat
1g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 532
% Daily Value*
Total Fat 34g 44%
Saturated Fat 10g 52%
Cholesterol 150mg 50%
Sodium 1199mg 52%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 48g
Vitamin C 0mg 2%
Calcium 43mg 3%
Iron 3mg 18%
Potassium 597mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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