- 1/4 c. Buffalo Trace Kentucky straight bourbon whiskey
- 1/4 c. extra virgin olive oil
- 1/4 c. apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp. sea salt
- 1 tsp. fresh ground pepper
Combine the ingredients, then let your meat soak in it for several hours before grilling, turning every now and again to ensure that the meat is covered. I just put the flank steak for tonight and the marinade in a Ziplock freezer bag. They’ll sit in the refrigerator for the next eight hours.
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