DRUNKEN STEAK
We tried several drunken steak recipes, but the flavor was all over the place-some steaks were barely tipsy while others had us picking a designated driver. We wanted our Drunken Steak recipe to fall somewhere in the middle of these two extremes. Loose-grained steaks, like the flank steak in... read more
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer 1/4 cup rum mixture to small bowl and stir in scallion; set aside. Place remaining marinade and steak in gallon-size zipper-lock bag. Press air out of bag, seal, and refrigerate for at least 1 hour or up to 4 hours.
- Remove steak from bag, pat dry with paper towels, and discard marinade. Grill steak over hot fire until well browned and cooked to desired doneness, 4 to 7 minutes per side.
- Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Slice thinly on bias and against grain. Drizzle with reserved rum mixture. Serve.
- Perfect Drunken Steak
- Here are three important techniques to ensure boldly flavored steak every time.
- Using a sharp knife, lightly score both sides of the steak at 1 1/2-inch intervals. This allows the marinade to flavor the meat more deeply.
- The marinade's sugar content (from the alcohol and the sugar) encourages a crust to form on the steak when it's grilled.
- Patting the steak dry before cooking further facilitates the formation of the crust.
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