Flank Steaks with Bourbon, Balsamic, and Ginger

Flavors from the American South, Italy, and Asia make this mellow marinade something special. Serve the steak with jasmine rice and steamed asparagus or broccoli.

Serves 6.

¼ cup bourbon
¼ cup balsamic vinegar
3 tablespoons light brown sugar
2 tablespoons finely chopped fresh gingerroot
½ teaspoon black pepper

2 flank steaks (about 2¾ to 3½ pounds)
1½ teaspoons kosher salt

1. Place all the marinade ingredients in a small bowl and mix well. Place the steaks in a glass or ceramic bowl, or in a resealable plastic bag, and add the marinade. Cover or seal, and refrigerate at least 3 hours and up to overnight. Turn occasionally. (The steaks can be frozen up to 3 months.)

2. Preheat a grill or broiler.

3. Remove the steaks and discard the marinade. Sprinkle the steaks with the salt. Place them on a roasting pan or on a hot grill rack, and cook about 4 to 5 minutes per side for medium-rare.

4. Transfer the steaks to a cutting board and thinly slice against the grain. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)