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Bourbon-Pepper Flat Iron Steak and Mint Juleps

Posted by Peggy on May 23, 2013

Recipe: Bourbon-Pepper Flat Iron Steaks


  • 1/4 cup bourbon
  • 1 tablespoon Dijon mustard
  • 1/4 cup brown sugar
  • 1 1/2 pounds flat-iron steak*
  • Dried parsley, optional


  1. Whisk together bourbon, mustard and sugar. Place steak in a shallow dish or resealable plastic bag and pour marinade over, coating it well. Allow to marinate, refrigerated, for at least 4 hours and up to 24 hours, turning once at halfway point.
  2. Remove beef from fridge 30-60 minutes before grilling. When ready to grill, heat a gas or charcoal grill to medium high-high heat. Season both sides of beef heavily with cracked pepper, and one side lightly with kosher salt; grill steak 4 to 5 minutes per side for medium rare. Remove to a cutting board to rest for 10 to 15 minutes.
  3. Slice thinly against the grain, sprinkle with dried parsley, if using, and serve.

*Flank or skirt steak may be substituted

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Mint Juleps


  • 5-6 mint leaves for muddling ,plus 1-2 mint leaves for the garnish
  • 1/2 ounce simple syrup*
  • 2 1/2 ounces bourbon


  1. Place the mint and simple syrup into a julep cup, or other cocktail glass.
  2. Muddle the mint into the syrup to release the oil and aroma of the mint. Stir in the bourbon.
  3. Fill with crushed ice and stir well. Serve.

*Combine equal parts white sugar and water in a saucepan. Bring to a boil to dissolve sugar, remove from heat and chill. Demerara sugar may be substituted for the simple syrup.

Copyright © Peggy Lampman's dinnerFeed.