This is from one of my favorite cookbooks, The Complete Meat Cookbook. I use less less and pepper than they call for. It seems plenty salty due to the soy sauce. Sometimes I use fresh ginger and sometimes ground. Mostly I use fresh garlic but if I’m in a rush I sometimes use the granulated. I often leave out the onion, or add some onion powder.

3 Tbs olive oil
2 Tbs Dijon mustard
1/4 cup bourbon
1/3 cup soy sauce
2 Tbs red wine vinegar
1 Tbs Worcestershire sauce
1/4 cup brown sugar
2 Tbs minced red onion
1 Tbs minced garlic
1 Tbs minced fresh ginger
1 tsp salt
1 tsp black pepper

This works great with flank steak, tri tips, top round, or the good part of a cut up 7 bone blade roast (top blade, mock tender, flatiron).

In fact, it was this book that taught me to pick up the 7 bone blade roasts when they are on sale and cut them up into top blade, chuck-eye, and under blade. I use the first two for barbecue and the tougher piece for stew or some sort of braising.

I tried to find a picture online like they have in the book but cannot. Here’s a decent article from Sunset on cutting up various cheaper cuts of beef though.