Mom's Famous Marinated Flank Steak

I always love coming home for a visit, and for quite awhile now Sunday night dinners at home are a tradition when we're all in the same location. This recipe for marinated flank steak goes down in the Fischer family as one of our all-time favorite meals. No matter the time of year or occasion, when anyone is asked what they would like when we're having a special dinner, time and time again we request this dish. We've made it so many times we've perfected it, but until this evening I hadn't asked from where the recipe originally hailed. It turns out that when my parents first married 35+ years ago and went to dinner at my father's sister's house, she made this especially for my mom in place of the fish she made for everyone else, knowing that my mother pretty much detests things from the sea beyond shellfish. Tonight, our flank steak was accompanied by Mom's award-winning Caesar salad (sorry, that one will have to stay a family secret for now), asparagus, and fluffy potato casserole tinted pink in honor of our belated Valentine's Day celebration. It was as delicious as always, seared to perfection on the grill for a crispy crust and melt-in-your mouth tender on the inside with just the right balance of salty and sweet. If you're lucky enough to have leftovers, try them on a sandwich between two pieces of sturdy white bread and a healthy amount of mayo. Enjoy!

Ingredients:
1 bottle (10 oz) soy sauce
1/4 cup brown sugar
1 Tb lemon juice
1/4 cup bourbon
1 tsp Worcestershire sauce
1 1/2 cups water
2 large flank steaks

Directions:
Pour all ingredients into large Tupperware or pyrex dish. Place meat in, cover, and refrigerate all day, turning several times to cover all sides.

Get the grill as hot as you can. Place meat on grill for 2 minutes on each side, making sure to get a nice crusty sear on the outside. Once seared, close grill cover and bake meat for an additional 10 minutes or until desired doneness. Remove from grill and let rest 5 to 10 minutes. Cut on an angle into thin slices and serve.

Serves: 6 to 8 people.