Prep Time: 5 minutes | Cook Time: 20 minutes
- 1 1/2 lb hanger steak (Skirt steak, flank steak, bavette, or plenty of other cuts will work too)
- 2/3 cup Bourbon
- 1/3 cup brown sugar, packed
- 1/3 cup soy sauce
- 2 tbs lemon juice
- 1 tbs mustard
- 1 tbs hot sauce
- 1 tbs Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
Combine all ingredients but the steak in a zip top bag or a wide, shallow bowl. Add the steak and mush it around to distribute the marinated.
Let rest at room temperature for 30 minutes, or in the fridge overnight.
Preheat the grill to medium high. Grill 5 to 6 minutes per side for a nice medium rare, making sure not to budge it while it's cooking. Then remove from heat to let rest 5 to 10 minutes before cutting. It's best when thinly sliced against the grain.