Rum Steak Marinade

This is a marinade developed by Elizabeth and myself. The goal was to create a sweet tasting marinade with just a little kick. The acid helps break down the meat, so this marinade is perfect for those tougher/cheaper steaks. While the recipe was intended to be used with whiskey, we tried it with rum one day and liked the results. Whiskey will create a spicier flavor, where rum creates sweeter tasting meat. I guess you could go 1/2 and 1/2, but then your head might explode...

Makes enough marinade for two 8oz steaks

• 1/2 cup Jack Daniels Whiskey or Bacardi Rum
• 1/4 cup Brown Sugar
• 2 TBL Worcestershire Sauce
• At least 5 cloves of garlic, minced (1/2 a bulb)
• 2 TBL Soy sauce
• 1/4 cup vinegar
• Course ground pepper

Put everything in a ziploc bag you can trust not to leak and mix well. Add the meat, zip up the bag and stuck out the air. Marinate in the fridge for at least 6 hours, but overnight is better.

Since you are cooking with a fair amount of alcohol, be careful when firing up the steaks as they will attract the flames. Also, the high amount of sugar in the marinade does tend to crust up the steaks, so cook over medium or medium-high heat to minimize that.

-- Mikey - 7/9/2008