Grilled Marinated Flank Steak

• 6 garlic cloves, minced
• Coarse salt and ground pepper
• 1 quart unsweetened apple juice
• 2 tablespoons whole-grain mustard
• 2 tablespoons olive oil, plus more for grill
• 1 tablespoon Worcestershire sauce
• 2 teaspoons hot sauce, such as Tabasco
• 1/4 cup whiskey (optional)
• 2 flank steaks (about 1 1/2 pounds each), pierced all over with a fork

1. 1 In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, the apple juice, mustard, oil, Worcestershire, hot sauce, and whiskey, if desired.
2. Add steaks and turn to coat; marinate at room temperature 1 hour, turning occasionally (or cover with plastic wrap and refrigerate up to 1 day).
3. Transfer steaks from marinade to a platter, letting excess drip off.
4. Pour marinade into a large saucepan.
5. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes.
6. Season sauce with salt and pepper.
7. Meanwhile, heat grill to high; clean and lightly oil grates.
8. Grill steaks, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare.
9. Transfer steaks to a cutting board, and tent with foil.
10. Let rest 10 minutes before thinly slicing against the grain.
11. Serve with sauce.
12. (Per Serving)
13. Calories: 363
14. Fat: 15.3g (6g Saturated Fat)
15. Protein: 35.1g
16. Carbohydrates: 16.5g
17. Fiber: 0.1g

garlic, salt, apple juice, wholegrain mustard, olive oil, worcestershire sauce, hot sauce, whiskey, flank

Taken from www.epicurious.com/recipes/food/views/grilled-marinated-flank-steak-387665 (may not work)