Best 6 Drunkn Steak Recipes

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Indulge in the ultimate steak experience with our "Drunken Steak" recipes! Discover a tantalizing array of culinary creations that showcase the harmonious blend of bold flavors and tender textures. From the classic "Drunken Steak" recipe, marinated in a heady concoction of red wine, garlic, and herbs, to the exotic "Drunken Steak with Asian Flare," infused with the vibrant flavors of soy sauce, ginger, and sesame, these recipes promise an unforgettable dining experience.

Prepare to embark on a culinary journey that will transport your taste buds to new heights. Each recipe offers a unique twist on the classic dish, ensuring that there's something for every palate. Whether you prefer the rustic charm of the "Drunken Steak with Red Wine and Mushrooms" or the zesty kick of the "Drunken Steak with Chipotle and Lime," these recipes guarantee a flavor explosion in every bite.

So, gather your ingredients, crank up the heat, and let's embark on a culinary adventure that will leave you craving for more. Get ready to savor the delectable symphony of flavors that awaits in our "Drunken Steak" recipes!

Let's cook with our recipes!

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 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 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.

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.

Tips:

  • Choose a good quality steak, such as a ribeye or strip steak. The better the quality of the steak, the better the drunken steak will be.
  • Use a flavorful marinade. The marinade is what gives the drunken steak its flavor, so make sure to use one that you like. Some good options include a red wine marinade, a beer marinade, or a whiskey marinade.
  • Marinate the steak for at least 4 hours, or overnight. The longer you marinate the steak, the more flavor it will absorb.
  • Cook the steak over medium-high heat. This will help to sear the steak and lock in the flavor.
  • Do not overcook the steak. Overcooked steak is tough and chewy. Cook the steak to your desired doneness, but err on the side of undercooking rather than overcooking.
  • Let the steak rest for a few minutes before serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Drunken steak is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following the tips above, you can make a drunken steak that is sure to impress your friends and family.

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