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