(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.
One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.
Find more flavorful fall solutions to avoid food waste at Watermelon.org.
Watermelon Bourbon Glaze with Grilled Flank Steak
Servings: 6
1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
2 tablespoon minced garlic
1/4 cup soy sauce
1/4 cup brown sugar
2 teaspoon hot sauce
1/4-1/2 cup bourbon
2 pounds flank steak or London broil
1/4 teaspoon cornstarch
In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
Allow steak to rest on platter or cutting board 10 minutes.
Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.
Source: National Watermelon Promotion Board
