Once in a while, a craving comes up for an appetizing meal such as a steak dinner. It is not necessary to dine and pay a fortune for a good steak. It is easy and cheaper to make steaks in the comfort of a home. There are two main qualities in order to make a good steak: tenderness and flavor. The drunken steak recipe combines both to make a succulent strip of steak. The steak is neither spicy nor sweet. The flavor is delectable in this interesting and diverse marinade. This recipe was made on one of Rachael Ray’s morning cooking show and it looked too good to pass up. This version is made just a bit differently than how Rachael made it on her show. Red wine is combined with balsamic vinegar and Worcestershire sauce. All three are such different flavors that it is hard to determine how the marinade will taste just by looking at the ingredients. Rachael is notorious for her Italian and pasta recipes as well as casseroles, so it is surprising that her cooking style takes a turn by this steak creation. It is best topped with Swiss cheese and served alongside garlic mashed potatoes and sautéed vegetables such as mushrooms and onions.
The ingredients used include:
1/2 cup dry red wine (Merlot or Carbonet; Merlot is used in the recipe)
1/4 cup beef stock
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
4 cloves garlic, crushed
1 tablespoon Dijon mustard
4 sirloin steaks
Salt and pepper to taste
Meat tenderizer
The very first recommendation for sirloin strip steaks is to generously season them with meat tenderizer. Sirloin steaks are notorious for not cooking tenderly. The meat tenderizer has its own seasoning which also adds to the steak’s flavor. Stick seasoned steaks in the fridge for two hours.
The first step of the recipe is to create the marinade. Combine wine, beef stock, balsamic vinegar, Worcestershire, garlic and mustard in a resealable bag. The marinade smells delightful! In place of Worcestershire, any steak sauce will suffice for this recipe. There is no need to mix the ingredients. Once the steaks are added, the ingredients will mix themselves.
Season the steaks with salt and pepper generously. Along with the meat tenderizer, the salt and pepper will make the steaks extremely tender and flavorful. Then, add the steaks to the bag. Seal and toss the bag to evenly distribute the marinade. Any Tupperware container that the steaks and marinade will fit in will also work. Refrigerate for four hours. If marinated more than four hours, the marinade will be too strong and will overpower the flavor of the steaks.
After steaks have marinated, pour a drop of olive oil into a frying pan and let heat for about three minutes. The steaks need to be browned, so in order to do so they must be placed in an already hot pan. Add steaks and brown for about seven minutes on each side or until cooked to desired doneness. Transfer cooked steaks to a plate and top each with a slice of Swiss cheese.
Another cooking option if baking is preferred is to transfer the steaks to the oven. Preheat oven to 375 degrees. First, brown steaks on both sides then transfer to an oven pan. Bake the steaks for ten minutes or until the desired doneness.
Baked potatoes stuffed with cheddar cheese, bacon bits and sour cream or mashed potatoes are both great sides for the steaks. Vegetables such as mushrooms, onions, squash or broccoli also make for a great, healthy and balanced meal. The leftover sirloin steaks can easily be transformed into breaded steak sandwiches or added to other different recipes such as stir-fry’s and casseroles. When reheating, be sure to add more meat tenderizer to keep the steaks from becoming gamey or tough.
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