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Bourbon & Brown Sugar Marinade

Posted on: June 30, 2016
Tags: Recipes

Great for Flank Steak, Pork Tenderloin & Chicken

  • 1/4 C. packed Dark Brown Sugar
  • 1/4 C. minced Green Onions
  • 1/4 C. Bourbon
  • 1/4 C. Low-Sodium Soy Sauce
  • 1/4 C. Dijon Mustard
  • 1/2 t.  freshly ground Black Pepper
  • 1/4 t.  Worcestershire Sauce
  1. Combine all 7 ingredients in a large zip-loc bag.
  2. Add Steak or Tenderloin.  Seal and marinate in the refrigerator for at least 8 hours... or overnight, turning the bag occasionally.
  3. When your grill is ready, remove the meat from the bag and place on a grill rack coated with cooking spray.
  4. Grill, turning once, until desired degree of doneness is reached.
  5. Let meat rest for 5 minutes before carving.

Flank Steak is best carved thin and on an angle against the grain.

Beef:  

Rare: 120 - 125 degrees
Medium Rare: 130 - 135 degrees
Medium: 140 - 145 degrees
Medium Well: 150 - 155 degrees
Well Done: 160 degrees & up 

Pork: 145 degrees

Chicken: 165 degrees

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