Ingredients
1 cup whiskey
juice of 2 limes
zest of 1 lime
3/4 cup maple syrup or shag bark syrup
1/2 cup orange juice
1 Tbs. chili powder
1 onion, diced
2 cloves garlic diced
1/4 tsp. white pepper
1 flank steak
Preparation
1. Mix all ingredients except flank steak in plastic zippered bag. Add flank steak and marinate overnight, flipping the bag occasionally.
2. Preheat grill to medium-high. Remove flank steak from bag and save marinade.
3. Grill flank steak about 2 1/2 minutes per side, depending on thickness, for rare. Do not overcook as flank steak gets tough when cooked beyond medium rare. Let steak rest for about 4 or 5 minutes to allow the juices to redistribute and the steak to finish cooking.
4. Take remaining marinade and bring to a boil, cook until onions are translucent, about 10 or 15 minutes. Remove solids with slotted spoon and purée, returning them to sauce. Season to taste (with more chili powder, a bit of Kosher salt and fresh ground pepper). You can also add a little sugar or more syrup. When you get it to how you like it, you can add a 1 Tbs. arrowroot dissolved in a little liquid of your choice (read whiskey) to thicken if desired.
5. To cut flank steak, start at the wide end of the flank, lay your knife almost flat on top and slice very thin, perpendicular to the grain. Serve with sauce.
Note: The original recipe called for honey and Bourbon. I prefer maple or shagbark syrup and Tennessee sippin’ whiskey.
