Bourbon Cured Flank Steak


Flank steak — one piece 600 g
Bourbon 60 g
Brown sugar 250 g
Sugar 250 g
Kosher salt 50 g
Cracked black pepper 30 g
Thyme, 1 oz. 30 g
Red pepper flakes 60 g

Trim connective tissue and excessive fat from flank steak.

Put flank steak in pan and pour bourbon over it. Rub vigorously.

Mix all the dry ingredients. Heavily coat the flank steak. Leave in refrigerator for 24 to 48 hours, till cured.

Remove flank steak. Discard liquid.

Thinly slice across the grain, like smoked salmon, as needed.