Categories: Meats, Sauces 
      Yield: 4 servings 
  
  1 1/2 lb FLANK STEAK (1/2" thick) 
      1    Clove GARLIC; minced 
      2 t  DRY MUSTARD (Coleman's) 
    1/4 c  JACK DANIEL'S WHISKEY 
           VEGETABLE OIL 
      2 T  BUTTER 
           SALT to taste 
           BLACK PEPPER to taste 
  
  Score the flank steak with a sharp knife, about 1/8-inch deep, in a 
  diamond pattern; set aside. Mash the garlic with the mustard. Stir in the 
  whiskey; pour mixture over the steak and refrigerate, covered, overnight. 
  (Easiest done in a Zip-Loc bag). Set out at room temperature for 2 hours 
  before cooking. Grill, using charcoal or gas grill. Cook over high heat 3 
  to 5 minutes per side, dotting each side with butter while cooking. Slice 
  the steak immediatly by cutting across the grain into 1/4-inch thick 
  slices. Sprinkle with salt and pepper. Makes 4 servings.