• Choose a category
• All
• Classic-Fiction

1. Combine the thyme, salt, pepper, lemon zest, lemon juice, bourbon, water, and honey in a gallon-size zipper-lock plastic bag; seal and shake to dissolve the salt and honey, about 30 seconds.

2. Add the steak and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 4 to 6 hours.

3. Heat the grill as directed. While the grill is heating, remove the steak from the bag and discard the marinade. Skirt steak can be quite long; to ease handling, cut it into approximately 9- to 10-inch lengths. Brush the grill grate and coat it with oil. Put the steak(s) on the grill, cover, and grill for 5 to 8 minutes per side for medium-rare to medium-done (135° to 140°F).

4. Let rest for 5 minutes before slicing. Cut across the grain in thin, diagonal slices, and scatter the chopped mint leaves over the top.

* * *

TIMING

Prep: 5 minutes

Marinate: 4 to 6 hours

Grill: 10 to 16 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

MAKING SUBSTITUTIONS

• If you can’t find buffalo meat, use the same amount of beef skirt steak. You could also use flank steak.

TIMING

Prep: 10 minutes (plus 5 minutes for marinade)

Marinate: 2 hours or overnight

Grill: 16 to 20 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

Horseradish Flank Steak with Balsamic Beurre Noir

Beef and horseradish make a heavenly match. Use prepared horseradish if you must, but you’ll get much better results with fresh horseradish root. Most supermarkets carry it, and you need only grate it on a box grater to complete this recipe. Paired with a balsamic reduction sauce, this combination is bound to win you over. To avoid overwhelming the beef with vodka, use ½ cup vodka and ¼ cup Worcestershire sauce when making the Horseradish Vodka Infusion.

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 3 inches above the fire

* * *

INGREDIENTS (MAKES 4 TO 6 SERVINGS)

1 cup Horseradish Vodka Infusion (page 351)

2 tablespoons olive oil

1 large flank steak, about

1½ pounds 1½ teaspoons kosher salt

½ teaspoon ground black pepper

Oil for coating grill grate

½ cup (1 stick) butter, preferably unsalted

3 tablespoons balsamic vinegar

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons grated fresh horseradish

DIRECTIONS

1. Put the horseradish infusion and olive oil in a gallon-size zipper-lock bag. Seal and shake to combine. Pour 2 tablespoons of the mixture into a small zipper-lock bag or bowl, seal or cover, and refrigerate.

2. Poke the flank steak all over with a fork or skewer to create holes. Add the steak to the large bag, press out the air, seal, and massage the liquid gently into the meat. Refrigerate for at least 2 hours or overnight.

3. Heat the grill as directed.

4. Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels and sprinkle all over with the salt and pepper. Let the steak rest at room temperature before grilling, about 30 minutes.

5. Brush and oil the grill grate. Grill the steak for 8 to 10 minutes per side for medium-rare to medium-done (135° to 140°F), basting a few times with the reserved marinade.

6. Let the steak rest, loosely covered with foil, for 5 minutes before slicing. Cut across the grain in thin, diagonal slices.

7. As the steak cooks, melt the butter over medium heat in a small sauté pan. When the butter foams, reduce the heat to medium-low and cook until it turns from yellow to medium brown but not black, 5 to 7 minutes. Watch the butter carefully and do not let it become black or burnt. Pour the brown butter into a small, heatproof bowl, leaving the sediment in the pan. Raise the heat to medium and pour the balsamic vinegar