GRILLED FLANK STEAK WITH APPLE-BOURBON SAUCE AND GRILLED VEGETABLES
LORI
ingredients
- 1 (2-pound) flank steak
- 1 recipe Southwestern Marinade
- Apple-Bourbon Sauce
- Roasted Vegetables
- Garnish: fresh Italian parsley sprigs
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 1/4 cup lime juice*
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 2 cups barbecue sauce
- 2 medium Granny Smith apples, peeled and diced
- 1 small onion, diced
- 3 tablespoons cider vinegar
- 1/8 to 1/4 teaspoon ground red pepper
- 1/4 cup bourbon or apple juice concentrate
- Bring first 5 ingredients to boil & simmer 15 minutes. Remove from heat; stir in bourbon.
- 3 medium onions, cut into wedges
- 6 small red potatoes, halved
- 2 medium-size sweet potatoes, peeled and cut into 1/4-inch-thick slices
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Toss ingredients; Bake at 450° for 40 minutes or until onion and potatoes are tender.
directions
- 1
Place flank steak in a heavy-duty zip-top plastic bag; add Southwestern Marinade. Seal and chill 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
- 2
Grill steak, covered with grill lid, over medium-high heat 8-10 minutes on each side or to desired doneness. Cut steak diagonally across the grain into thin strips. Serve with Apple-Bourbon Sauce & Roasted Vegetables.
Source: LORI
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