Appears in Cook's Country June/July 2008
The idea behind this dish is to get the steaks "drunk" in a potent marinade of bold ingredients before grilling. While the sugar in the alcohol helps create a thick, caramelized crust on the steaks, we needed to find a happy medium with flavor.
We tried several drunken steak recipes, but the flavor was all over the place—some steaks were barely tipsy while others had us picking a designated driver. We wanted our Drunken Steak recipe to fall somewhere in the middle of these two ext...