Drunken Steak

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.

Yield: 4 servings

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 1.5 lbs.), scored on both sides at 1 1/2-inch intervals

Preparation

1. Whisk rum, soy sauce, sugar and garlic in a bowl until sugar dissolves.
2. Transfer ¼ cup rum mixture to a small bowl and stir in scallions; set aside.
3. 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.
4. Remove steak from bag, pat dry with paper towels and discard marinade.
5. Grill steak over hot fire until well browned and cooked to desired temperature, 4 to 7 minutes per side.
6. Transfer steak to cutting board, tent with foil and let rest for 5 minutes.
7. Slice thinly against the grain. Drizzle with reserved rum mixture. Serve.