Grilled Flank Steak

• 1/2 cup bourbon
• 1/2 cup soy sauce
• 1 1/2 pound flank steak

1. In small bowl, whisk together bourbon, soy sauce and half a cup of water to make a marinade.
2. Pour marinade into a gallon-size self-sealing food storage bag.
3. Put steak in bag, and turn it over several times so that the entire cut is coated.
4. Marinate in refrigerator 2 hours, turning steak once after an hour.
5. Pour off marinade and blot steak dry with paper towels.
6. Prepare a fire in the grill.
7. When flames have subsided and coals are glowing, grill steak 4 minutes on one side for rare, 5 minutes for medium rare.
8. Turn steak, and grill 3 or 4 minutes more, to taste.
9. Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes.
10. Slice steak crosswise into 1/8-inch-thick slices.

bourbon, soy sauce, flank steak

Taken from cooking.nytimes.com/recipes/6102 (may not work)