Old No. 7 Flank Steak

Directions

Score the flank steak with a sharp knife, about ⅛ inch deep, in a diamond pattern; set aside.

Mash the garlic with the mustard.

Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight.

(Easiest done in a Zip-Loc bag).

Set out at room temperature for 2 hours before cooking.

Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking.

Slice the steak immediatly by cutting across the grain into ¼ inch thick slices.

Sprinkle with salt and pepper. Makes 4 servings.