Don’t be afraid to sacrifice a splash of whiskey for this rich, smoky steak. The combined warmth of the whiskey and the gusto of garlic in this flavorful, juicy steak recipe are well worth the sacrifice!
In a large resealable bag, combine brown sugar, Dijon mustard, whiskey, balsamic vinegar, olive oil, diced onions, garlic, and black pepper.
Add in the steaks and allow them to marinate in the fridge for at least 4 hours. When ready to cook, bring the steaks to room temperature while preheating the grill on medium-high heat.
Be mindful of either alcohol or oil hitting an open flame, as it will shoot up. Try not to have the steaks drenched in liquid. You can also have an object to fan the flames away as they rise to avoid a smoky oil taste.
Grilling time will depend on the desired doneness and thickness of the steaks, but once cooked, let the meat rest for 5–10 minutes before serving.
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