Best 2 Drunken Steak Recipes

"Drunken steak" is a delightful dish that combines the richness of steak with the flavors of alcoholic beverages. The term "drunken" refers to the use of alcohol, typically beer or brandy, as an ingredient in the cooking process. This unique preparation method not only imparts an extra layer of flavor but also tenderizes the meat, resulting in a juicy and flavorful steak. Whether you prefer a classic recipe or a more adventurous twist, there are numerous variations of drunken steak to satisfy every palate. In this article, we will guide you through the art of creating the ultimate drunken steak, providing expert tips and tricks to ensure a perfectly cooked and tantalizing meal."

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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.

Tips:

Choose the right steak: A ribeye, strip loin, or tenderloin steak are all good choices for this recipe.
Marinate the steak overnight: This will help to tenderize the steak and infuse it with flavor.
Cook the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy.
Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender.
Serve the steak with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all good options.

Conclusion:

Drunken steak is a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. This versatile method can be used to make steak with various flavors, making it easy to find a variation that everyone will enjoy. So next time you're looking for a tasty and impressive steak recipe, give drunken steak a try.