Ingredients:
6 garlic cloves, minced
coarse salt
pepper
1 quart apple juice
1/4 cup whiskey (optional)
2 tablespoons whole grain mustard
2 tablespoons olive oil, plus more for grates
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 (1 1/2 lb) flank steaks
Directions:
Prick steaks all over with a fork.
In a 9×13 inch baking dish, whisk together garlic, 1/2 tsp each salt and pepper, apple juice, whiskey, mustard, Worcestershire, and Tabasco sauce.
Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.
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.
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.
Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain.
Serve with sauce.
Servings: 8
Time preparation: 45 min.
Time total: 120 min.