Drunken Steak

By norsegal8

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

• 1 cup light rum
• 1/2 cup soy sauce
• 1 tablespoon dark brown sugar
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 1 scallion, minced
• 1 flank steak (about 1 1/2 pounds), scored on both sides at 1 1/2-inch intervals

Preparation

Step 1

1. 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.

2. 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.

3. 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.


1. 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.


2. The marinade’s sugar content (from the alcohol and the sugar) encourages a crust to form on the steak when it’s grilled.


3. Patting the steak dry before cooking further facilitates the formation of the crust.