Drunken Steak Recipes

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DRUNKEN FLAT IRON STEAK



Drunken Flat Iron Steak image

A friend tried something like this in Texas and this was our version of it.

Provided by Cocina JNOTS

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 6h15m

Yield 6

Number Of Ingredients 5

1 (2 pound) flat iron steak
¼ cup dry vermouth
¼ cup sweet vermouth
2 ½ tablespoons olive oil
1 tablespoon red pepper flakes

Steps:

  • Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
  • Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

Nutrition Facts : Calories 370 calories, Carbohydrate 3.6 g, Cholesterol 103.2 mg, Fat 23.3 g, Fiber 0.4 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 99.3 mg, Sugar 1.7 g

DRUNK'N STEAK



Drunk'n Steak image

This will surely be the best piece of meat to ever melt in your mouth. The rum and coke not only give the meat a wonderful flavor and aroma, they tenderize as well.

Provided by Food Network

Number Of Ingredients 8

chuck, or any cut of beef or meat
rum
cola
vegetables, your choice
salt
pepper, freshly ground
butter
ice cubes

Steps:

  • Choose your favorite cut of meat. In my family we use chuck because it is very inexpensive and badly NEEDS tenderizing.
  • Take a small-tipped paring knife and puncture the meat on both sides several times. Doing this helps get flavor into the meat, not just on the surface.
  • Place the meat in a glass pan. (I've never seen it, but I have heard that acidic liquids can do damage to your metal cookware.)
  • In another bowl, mix one part rum (We use Captain Morgan's Spiced Rum, though the Coconut one is really good too.) to two parts cola (don't use Pepsi because it is too sweet).
  • Pour the mixture over your meat (make sure that the meat is covered by the liquid). Cover and let sit for at least two hours in the refrigerator. Make sure to turn the meat at least once.
  • We usually have some grilled vegetables with this as well. Choose your favorite summer vegetables and place on a sheet of buttered aluminum foil, leave half of the foil sheet empty so it can be used to created a packet. On top of the vegetables place one tablespoon of margarine or butter, and one cube of ice. Sprinkle garlic salt, onion powder, and rotiserrie chicken seasoning over the vegetables. Fold uncovered part of foil over the vegetables to form a packet and seal.
  • Get your grill nice and hot and place vegetable packets on. Pull the meat from the refrigerator. Take meat out of the marinade and place on a plate. Rub a small amount of freshly ground pepper and salt into the meat.
  • Put meat on the grill...mix yourself a rum and coke and use a little of it to keep the flames off of the meat.
  • Cooking time depends on your grill. The steaks can also be done in the kitchen but are so much more fun out in the yard.
  • Enjoy one of my families favorites and have a great summer.
  • Happy eating.

DRUNKEN STEAK



DRUNKEN STEAK image

Categories     Beef

Yield 4 people

Number Of Ingredients 8

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

Steps:

  • Whisk rum, soy sauce, sugar and garlic in a bowl until sugar dissolves. Transfer ¼ cup rum mixture to a small bowl and sitr in scallions; set aside. Place remaining marinade and steak in a gallon-size zipper-lock bag. Press air out of bag, seal and refrigerate for at least 1 hour 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 temperature, 4 to 7 minutes per side. Transfer steak to cutting board, tent with foil and let rest for 5 minutes. Slice thinly on bias ansd against the grain. Drizzle with reserved rum mixture. Serve.

DRUNKEN STEAK



Drunken Steak image

This recipe for drunken steak means marinating your steak in a little of what you are enjoying during happy hour for an even happier steak dinner!

Provided by Kate Morgan Jackson

Categories     Dinner

Time 2h13m

Yield 4

Number Of Ingredients 6

1-2 pounds flank steak or flap steak
½ cup rum
Juice and peel from 1 lime
¼ cup soy sauce
2 scallions, chopped
2 tablespoons brown sugar

Steps:

  • Place the steak and all remaining ingredients in a plastic zippered bag. Zip it up and let it sit in the fridge for 2 to 3 hours.
  • When you are ready to cook, turn the grill on high and let it heat up for 10 minutes. Pop the steak on the grill (discard the marinade) and cook for 4 to 5 minutes per side for medium rare depending on the size of your steak (if you are using a meat thermometer, you are looking for 140 degrees).
  • Let the steak rest under foil for 5 minutes, then slice it up against the grain and serve!

Nutrition Facts : Calories 237 calories, Sugar 4.4 g, Sodium 134.4 mg, Fat 5.7 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 4.5 g, Fiber 0 g, Protein 24.4 g, Cholesterol 68 mg

DRUNKEN STEAK RECIPE - (4.5/5)



Drunken Steak Recipe - (4.5/5) image

Provided by DreiFromBK

Number Of Ingredients 10

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
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

Steps:

  • 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.

BOURBON STREET RIB-EYE STEAK



Bourbon Street Rib-Eye Steak image

After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.

Provided by Judy Diercks OReilly

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup water
⅔ cup bourbon whiskey
½ cup soy sauce
¼ cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

Steps:

  • Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g

BOURBON-MARINATED STEAKS



Bourbon-Marinated Steaks image

Delicious marinated steaks you can use either flank steaks or top round steaks. Enjoy. Prep time does not include marinating time.

Provided by Barb G.

Categories     Steak

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/2 cup packed brown sugar
1/2 cup Bourbon
1/3 cup soy sauce
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon fresh coarse ground black pepper
1/4 teaspoon hot pepper sauce
1 cup water
2 flank steaks, well trimmed (about 1 1/2 pounds each) or 2 beef top round steak, about 1 1/2 inches thick (about 1 1/2 pounds each)

Steps:

  • Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
  • Add steaks, turning to coat, seal bag, pressing out excess air.
  • Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
  • Remove steaks from marinade.
  • Discard marinade.
  • Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
  • (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.

Nutrition Facts : Calories 82.5, Sodium 560.5, Carbohydrate 12, Fiber 0.1, Sugar 11, Protein 1

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