In the spirit of Super Bowl weekend and the excesses that accompany it, we thought going overboard and getting your food drunk would be suitable. You can serve this gorgeous steak over a salad, potatoes, or simply slice it into squares against the grain and serve with toothpicks and an abundance of sauces – marinade, horseradish, mustard, etc.
Courtesy of Cook’s Country
Serves 4 (or 8-12 as hors d’oeuvres)
1 cup light rum
½ cup soy sauce (Use Tamari Sauce for gluten-free)
1 tbsp dark brown sugar
1 tbsp grated fresh ginger
1 garlic clove, minced
1 scallion, minced
1 flank steak (about 1½ pounds), scored on both sides at 1½-inch intervals
Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer ¼ 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.
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.
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.
For a printable version of this recipe, please click here.