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Flank Steak With Manhattan Marinade

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“In 'Summer Gatherings' by Rick Rodgers”

Ingredients Nutrition


  1. Whisk the bourbon, soy sauce, sweet vermouth, brown sugar, ginger, scallion, and garlic together in a bowl to dissolve the sugar.
  2. Pour into a large self-locking plastic bag and add the steak.
  3. Close the bag and refrigerate for at least 4 hours and up to 8 hours.
  4. Remove from the refrigerator 1 hour before grilling.
  5. Build a hot fire for direct grilling in an outdoor grill.
  6. For a charcoal grill, let the coals burn until they are covered with white ash.
  7. For a gas grill, preheat the grill on high.
  8. Lightly oil the cooking grate.
  9. Remove the steak from the marinade.
  10. Place on the grill and cover the grill.
  11. Grill until the underside is well browned, about 3 minutes.
  12. Turn and grill until an instant read thermometer inserted in the thickest part of the steak reads 130° for med-rare steak, about 3 minutes.
  13. Transfer to a carving board and let stand for 5 minutes.
  14. Holding a sharp carving knife on a slight diagonal, thinly carve the steak across the grain.
  15. Serve hot, with carving juices.

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