Ingredients
- 6 clove garlic, minced
- 1 quart apple juice
- 1/4 cup tequila or whiskey (optional)
- 2 tablespoon whole-grain mustard
- 2 tablespoon olive oil, plus more for grates
- 1 tablespoon worcestershire sauce
- 2 teaspoon hot sauce, such as tabasco
- 2 teaspoon flank steaks (about 1 1/2 pounds each), pricked all over with a fork
Preparation
Baking Directions:
1.In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce.
Add steaks, and turn to coat; marinate at room temperature (turning occasionally) for one hour, or cover with plastic wrap and refrigerate up to one day.
2.Lift steaks from marinade onto a platter; set aside.
Make sauce: Place reserved marinade in a large saucepan.
Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes.
Season with salt and pepper.
3.Meanwhile, heat grill to high; lightly oil grates.
Place steaks on grill.
Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer).
Transfer steaks to a cutting board, and tent with aluminum foil.
Let rest 10 minutes before thinly slicing against the grain.
Serve with sauce.
