|Flank steak — one piece||600 g|
|Brown 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.