Margarita-Style Drunken Steak
From Cook's Country
The idea is to get steaks “drunk" in a potent marinade of bold ingredients—typically soy sauce, Worcestershire, garlic, and of course, liquor—before grilling. 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 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. The marinade’s sugar content (from the tequila and the brown sugar) encourages a crust to form on the steak when it’s grilled. Patting the steak dry before cooking also facilitates the formation of the crust. 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.
Other thin steaks with a loose grain, such as skirt or steak tips, can be substituted for the flank steak. If using a gas grill, grill the steak covered for maximum heat output.
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