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Posted on Jul 21, 2016 |

Rita’s Recipe: Grilled Flank Steak with Bourbon Brown Sugar Marinade

Rita’s Recipe: Grilled Flank Steak with Bourbon Brown Sugar Marinade


I love to research information about how people entertained during Bible times. You know what I think? I think they did  a lot of entertaining outdoors, cooking food on a spit or grilled over hot coals.

Now there’s not many of us who do open spit cooking, but lots of Catholic Beat readers grill a lot during these hot days of summer when they are entertaining.

Back in Bible times, most people’s homes had mats on the floor, olive oil lamps for lighting, and a few chairs and a table.  Ordinary people sat on the ground to eat on cushions, mats of straw or woven rugs.  Wealthy people ate at low wooden tables, sitting on couches or divans.

I think this recipe for grilled flank steak is perfect for when you have people over, or even if you’re just cooking for family.  Stay cool!


1 flank steak, about 3 pounds (or 2 smaller ones)


  • 3/4 cup soy sauce
  • 1/3 cup brown sugar, packed
  • 1/4 cup bourbon
  • Juice of 1 lemon – a good tablespoon or so
  • Worcestershire sauce to taste – start with 2 tablespoons
  • 1 cup water

Score flank steak diagonally on both sides. Combine marinade ingredients and cook over medium heat until sugar melts.  Stir well. Cool to room temperature and pour over meat. Cover and refrigerate 24-36 hours.  Grill or broil to desired doneness. Slice on the diagonal to serve.

Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

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