Margarita-Style Drunken Steak
The idea behind this dish is to get the steaks "drunk" in a potent marinade of bold ingredients before grilling. While the sugar in the alcohol helps create a thick, caramelized crust on the steaks, we needed to find a happy medium with flavor.
Why This Recipe Works
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 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.