Reviewed: Aug. 27, 2009

We really enjoyed this, even the three year old. It's something I think we'll make again.

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 19, 2009

It was O.K., I would probably make it again.

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Temi

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Reviewed: Jul. 30, 2009

I think I heard "WOW!!" about 8 times from my family of 4 before I even had a chance to taste it. This is GOOD!! The steak melted in your mouth, the flavor was spot on. Per another review, I sauteed some mushrooms in butter & garlic until the mushrooms were a little brown, then added the reserved marinade & brought it to a boil for a few min. I highly recommend the mushrooms...it brought out a gourmet flair to the dish. Restaurant quality, can't wait to make it for guests, thanks! :o)

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Jul. 16, 2009

I used this marinade last night with just a few changes. Used 1/4 cup oil with 2/3 cup of the whiskey. I also added fresh herbs as I have them growing in my garden and a low sodium soy. I chopped 2 green onions and used 2 cloves minced garlic. I was in a hurry so I could not marinate for long...so I let it sit in a freezer bag for an hour at room temp. Perfection!! The meat was tender and very flavorful. The extra whiskey really gives it a buttery soft taste and you can actually taste the whiskey. I hate recipes that use so little of the liquer you never really taste it at all. This way worked best. I then took the left over marinade and used it to deglaze a pan of sauteed mushrooms and onions to make a side dish. It was awesome. Will be using this all the time now for flat iron steaks. Thanks so much!

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CleopatrasCat

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: May 28, 2009

This was the best steak recipe I've ever tried. I followed the recipe as written. It was boith tender and flavorful.

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Culinarian

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Reviewed: May 26, 2009

I marinated this for about 4 hours in the fridge. Unfortunately, I overcooked the meat to well done. Expecting the meat to be a little tough, I was pleasantly surprised that it was quite tender. Will make this again, but I will watch the time on the grill.

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Jackie

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Reviewed: May 20, 2009

I'm sure this is more stars had I been able to marinate the steak longer. I used 5 spoonfuls of olive oil, (canadian) whiskey, and soy sauce. I pan-fried for 4 minutes on each side for a medium steak -- delicious!

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Sovanny

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Reviewed: May 15, 2009

We all loved this! The marinade was so....... good. Thanks for the recipe. Tried this again using new york strip instead of flat iron steaks. Again, FANTASTIC!!!! I am not a big steak fan but this marinade is incredible.

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Reviewed: Apr. 1, 2009

the only reason this get four stars is my fault made it for a gathering that never happened let the steaks sit for a few days the marinade work great meat melted in your mouth but the spice was too much for a four day sit kids loved it just a little to spicy my fault can't wait to try it on a more planned event

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irishblazer

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Reviewed: Mar. 22, 2009

This recipe was great . . . getting the Flat Iron Steak was KEY. I think next time I will reduce the oil a little bit and increase the whiskey. Thanks for sharing!

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Reviewer:

BOOM642

Cooking Level: Intermediate

Home Town: Hatboro, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Mar. 11, 2009

I went less on the oil, more on the whiskey, and more on the garlic. Boiled the left over marinade and put mushrooms and onions in it for a steak topping. The guys are still talking about it today! Very good recipe!!! Will be making again!!!!

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