Flank steak

Festive meal plan: Our three B's menu gives plenty of opportunity for dad to let loose. Kick things off with a bourbon cocktail freshened with ginger beer. (Bill Hogan/Chicago Tribune)

Prep: 15 minutes
Marinate: 2 hours or more
Cook: 20 minutes
Rest: 10 minutes
Servings: 4 to 6

Note: From "Bourbon," by Kathleen Purvis.

Ingredients:

1/4 cup hoisin sauce

1 tablespoon honey

1 teaspoon cayenne

2 cloves garlic, minced

2 tablespoons bourbon

1 flank steak, 1 1/2 to 2 pounds

Salt

1. Whisk together the hoisin sauce, honey, cayenne, garlic and bourbon in a small bowl. Place the flank steak in a glass baking dish large enough to hold it in a single layer or in a large, resealable freezer bag. Add the marinade; turn the steak over several times to coat it.

2. Cover if using a glass dish; refrigerate at least 2 hours, or marinate at room temperature for no more than 1 hour.

3. Heat a gas grill or prepare a charcoal fire for direct grilling. Remove the flank steak from the marinade; grill, 10-15 minutes per side, depending on thickness. (When you poke the thickest part with your finger, it should feel like it's beginning to get firm.)

4. Remove from the grill; let stand, 10 minutes. Slice diagonally across the grain; season with salt to taste.

Nutrition information:
Per serving: 174 calories, 8 g fat, 3 g saturated fat, 68 mg cholesterol, 1 g carbohydrates, 23 g protein, 62 mg sodium, 0 g fiber.

Blackwatch Fizz

Jeffrey Wondrely, mixologist at Wood Restaurant in Chicago, originally created this drink using Irish whiskey, but he says any quality bourbon (Maker's Mark, Buffalo Trace, Michter's) would work well too. He also prefers Barritt's Bermuda Stone Ginger Beer in the recipe.

Combine 2 ounces tea-infused bourbon (see note), 1/2 ounce Koval Rose Hip liqueur and 1/2 ounce fresh lemon juice in a tall, ice-filled Collins glass. Top with ginger beer; stir. Serve garnished with a lemon twist. Makes: 1 cocktail

Note: For tea-infused bourbon, steep 4 bags Earl Grey tea in a 750-milliliter bottle of bourbon for 3 hours. Carefully remove the bags; strain out any remaining tea particles.

Bourbon-and-Coke meatloaf sandwich with fried egg and black pepper gravy