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How to make it

  • Score the flank steak with a sharp knife about 1/8-inch deep in a diamond pattern then set aside.
  • Mash the garlic with the mustard.
  • Stir in the whiskey.
  • Pour mixture over steak and refrigerate covered overnight.
  • 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 immediately by cutting across the grain into 1/4-inch thick slices.
  • Sprinkle with salt and pepper.

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