A delightful twist on a classic steak recipe, featuring a rich bourbon mustard sauce.
Combine the teriyaki sauce, minced garlic, red wine vinegar, Worcestershire sauce, and ground black pepper in a mixing bowl.
Marinate the steak overnight for deeper flavor.
Place the flank steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes.
Turn the steak occasionally to ensure even marination.
Preheat the grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the steak for 5-7 minutes on each side for medium-rare, adjusting time for desired doneness.
Use a meat thermometer to check the internal temperature for accuracy.
In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from browning.
Add the bourbon and dijon mustard to the saucepan, stirring to combine. Bring to a boil.
Allow the alcohol to cook off for a smoother flavor.
Dissolve the cornstarch in a small amount of water and add to the saucepan. Simmer until the sauce thickens.
Stir continuously to avoid lumps.
Stir in the parsley and ground black pepper. Remove from heat and keep warm.
Taste and adjust seasoning if necessary.
Let the steak rest for 5 minutes after grilling, then slice against the grain.
Resting allows the juices to redistribute, keeping the steak moist.
Serve the sliced steak with the warm bourbon mustard sauce.
Garnish with additional parsley for a fresh touch.
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