16-18 hour days of work, 7 days a week have kept me away from using my Eggs for the last 3 weeks. Last night was my first night post deadline and I didn't want to let my first free night in 3 weeks go by without grilling something. I decided to make Drunken Steak
from Cook's Illustrated's 2011 Summer Grilling Guide.
The steaks got a 4 hour swim in a rum based marinade, and I decided to celebrate the end of my deadlines and my return to grilling by cracking open a bottle of one of my favorite German hefeweizens (wheat beer). These are not wimpy small beers, they come in a 25oz bottle and I had one while the steaks were marinading, one with the cook and one with the meal. With my lack of sleep and the "small" bottles of beer I was quickly feeling pretty pleased with the world. Also it was great getting back to grilling!! This also marked the first time using the new outdoor Kitchen with the extra cabinets and first time after dark with the new lights. It was a pleasure working out there. Onto the pix.
The marinade used rum, soy sauce, brown sugar, minced garlic, grated ginger root and minced scallion. The scallion was only used in a 1/4 cup reserved serving of marinade that got poured on the steaks when they were done being sliced up.
The marinade for the steak in on the left, and the reserved marinade with the scallions is on the right.
The 1 1/2 pound flank steak gets scored on the diagonal every 1 1/2 inches.
Then it is into a zip lock freezer bag & into the fridge for 4 hours.
While I was happy to be out at the Egg and to be giving the new cabinets a try out, I was unhappy to note how early it is starting to get dark outside. This was the first time I actually needed the lights I added in the spring for darkness as opposed to cloudy rainy days.
It is 4 hours later & the flank steak is out of the fridge & has been patted dry. It was important ot get the surface as dry as possible to get a great crispy crust out on the grill.
This is what you gotta love about the Egg...I got it stabilized at my target temp of 600 degrees and then went inside. I was interrupted by a phone call that took me 30 minutes to deal with. When I returned to the Egg with the steak the temps were right where I'd left them 30 minutes earlier.
The flank steak cooked for 4 minutes a side at 600.
The steak has cooked for 4 minutes a side and my poke test confirmed it was medium rare.
The steak rested for 5 minutes tented with foil. I carved the meat across the grain and on the bias (slanted) to get the most tender slices. As you can see, it was plenty moist.
The Drunken Steak was accompanied by some steak fries and my 3rd 25 oz hefeweizen. That is where the title of the post came from. Drunken Steak, drunken cook.
The steak was awesome. Between the marinade and thin slicing the steak across the grain on the bias, the steak was melt in your mouth tender. The marinade had soaked into the steak and gave the meat great flavor. The charred crust was crispy and tasty too and the interior was moist and juicy. This was a very simple cook, that yielded great results for very little effort.