Drunken Steak

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


  • 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


    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.


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