Drunken Steak Marinade Recipes

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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

THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 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.

FLANK STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS



Flank Steak Fajitas with Chimichurri and Drunken Peppers image

Provided by Sunny Anderson

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 26

1 bunch fresh flat-leaf or curly parsley, leaves only
1 bunch fresh cilantro, leaves only
5 garlic cloves
1/2 cup roughly chopped red onion
2 teaspoons Hungarian or hot paprika
2 tablespoons sherry or red wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large Vidalia or sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 ounces pale ale or pilsner beer
Twelve 8-inch flour tortillas

Steps:

  • Make the chimichurri: In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
  • Marinate the steak: Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
  • Make the peppers: In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeno peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
  • Grill the steak: Preheat a grill or grill pan to medium high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
  • Warm the tortillas: Preheat the oven to 200 degrees F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes ( or place them in a warmer).
  • Assemble the fajitas: Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.

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.

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

DRUNKEN SHRIMP STYLE QUICK MARINADE



Drunken Shrimp Style Quick Marinade image

This recipe created by Jayson Walker can be used for either shrimp, scallops or both. Cook time does not include skewer soaking or seafood marinating.

Provided by FLKeysJen

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup vodka
1 cup citrus juice (made from freshly squeezed orange, lime, and lemon juice)
1/4 cup peeled gingerroot, chopped
1/2 garlic clove, finely minced
sugar, to taste
1 cup miso
1/2 cup sesame oil (canola or vegetable oil would also work)
1 lb shrimp, rinsed, shells intact
1/2 lb bay scallop

Steps:

  • Soak skewers in water for 45 minutes.
  • In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
  • Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
  • Preheat ~ ignite ~ light -- fire up your GRILL!
  • Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

Nutrition Facts : Calories 628.4, Fat 32.8, SaturatedFat 4.8, Cholesterol 156.5, Sodium 3375.8, Carbohydrate 21.9, Fiber 3.8, Sugar 4.3, Protein 30.3

DRUNK & DIRTY TENDERLOIN



Drunk & Dirty Tenderloin image

Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.

Provided by HeidiSue

Categories     Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup soy sauce (suggest lite soy to cut back on the salt)
1/2 cup Bourbon
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger
4 garlic cloves, minced
2 lbs beef tenderloin
2 tablespoons fresh coarse ground black pepper
1 teaspoon white pepper
1/4 cup canola oil (the Mop for basting) or 1/4 cup corn oil, preferably canola (the Mop for basting)
1/4 cup water (the Mop for basting)

Steps:

  • Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
  • Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
  • Turn the meat occasionally if needed to saturate the surface with the marinade.
  • Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
  • Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
  • Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
  • Let the tenderloin sit for 30 minutes.
  • Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
  • If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
  • Bring this mop mixture to a boil over high heat and boil for several minutes.
  • Keep the mop warm over low heat.
  • In a heavy skillet, sear the meat quickly on all sides over high heat.
  • Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
  • The meat is ready when the internal temperature reachs 140-145 degrees F.
  • Be careful not to overcook since tenderloin is best rare to medium-rare.
  • Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
  • Slice the tenderloin and serve topped by spoonfuls of the sauce.

Nutrition Facts : Calories 574.1, Fat 36.7, SaturatedFat 11.8, Cholesterol 128.5, Sodium 2871.8, Carbohydrate 11.9, Fiber 1.1, Sugar 6.5, Protein 35.1

DRUNKEN RIBEYE



Drunken Ribeye image

Mario loves ribeye and wanted to share this tasty recipe courtesy of T-Bonz Gill & Grill in North Mrytle, South Carolina.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

4- to 6-ounce ribeye steaks
4 ounces horseradish sauce
2 cups olive oil
2 cups water
4 ounces teriyaki sauce
1 onion, sliced
1 ounce ginger
2 ounces cracked pepppercorns
4 ounces molasses
1 pint beer
1 cup Bourbon
Pinch of salt

Steps:

  • Blend all of the ingredients together. Place ribeye steaks in the marianade for at least 36 hours. Cook the marianated meat to taste.

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