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Drunken Steak

Drunken Steak

We were looking for something just a little bit different than the usual marinades for flank steak and this worked. The tang from the tequila and ginger added a nice flavor that was not overpowering. The sugar content from both the alcohol and brown sugar yielded a nice crust on the steak. Easy and good. — Tom Landshof

Serves 4


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


Whisk Tequila, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Place 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, 2 to 3 minutes per side for rare.

Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Slice thinly on bias and against grain. Serve.

Notes: Other thin steaks with a loose grain, such as skirt or steak tips, can be substituted for the flank steak. Light rum can be used instead of Tequila depending on your taste preference.

(Modified by Tom Landshof from America’s Test Kitchen)