Bourbon Marinated Steak

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Pre-Notes

This meat is very good served with a mashed potato bar.

Ingredients

1. 1/2 c Maker's Mark Bourbon
2. 6 T soy sauce, reduced sodium
3. 1 t fresh ginger, finely grated or minced
4. 1 t garlic, minced
5. 1 T shallots, minced
6. 7 to 8 lbs flatiron steak, skirt steak, flank steak or hanger steak
7. 1/4 c heavy cream, or half and half

Instructions

Marinade

1. Combine bourbon, soy sauce, ginger, and shallots in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a large ziploc bag (big enough to hold the meat) and set aside to cool.(This can be done 1 day ahead and refrigerated.)
2. Add the beef to the cooled marinade, mix around to evenly coat and refrigerate overnight for no more than 12 hours.
3. Dry the beef with paper towels, reserving marinade.
4. Cook the meat on the grill until desired doneness. This meat is best served medium rare.
5. Meanwhile, cook down excess marinade as a pan sauce, whisking the heavy cream into the sauce.
6. Slice meat and serve with sauce.