Drunken Steak

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.