Drunken Steak

From Cook's Country | June/July 2008

Why this recipe works:

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

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 this recipe, absorb more marinade, and thus more flavor, than tight-grained steaks. Scoring the surface of the meat with shallow slashes allows the marinade to penetrate into the steak without compromising the interior color or texture. Tasters preferred the cleaner flavor of light rum. The soy sauce in the marinade not only adds intense flavor, but also keeps meat moist during cooking due to its salt content. The marinade’s sugar content (from the alcohol and the brown sugar) encourages a crust to form on the steak when it’s grilled. Since the flavor of the marinade is dulled a little during cooking, we refreshed the flavor by drizzling a bit of reserved marinade over the rested and sliced cooked steak just before serving.

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Serves 4

Other thin steaks with a loose grain, such as skirt or steak tips, can be substituted for the flank steak. Avoid dark or spiced rum here—its intense flavor will overwhelm the steak. If using a gas grill, grill the steak covered for maximum heat output.

Ingredients

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