1 cup Light Rum
½ cup Soy Sauce
1 tbsp. Dark Brown Sugar
1 tbsp. Fresh Ginger, grated
1 large clove Fresh Garlic, minced
1 medium Scallion, minced
1½-2 lb. Flank Steak
In a medium bowl, whisk together the rum through garlic until sugar dissolves. Reserve ¼ cup for later. Place the rum mixture and steak in a gallon size zip-lock bag. Reduce air and seal bag before placing in a 9x13 baking dish and refrigerating 1 to 4 hours. Add the scallions to the reserved rum mixture and set aside. Remove steak from bag and dry with paper towels before placing on the pre-heated grill. Grill steak over high heat until browned and cooked to desired doneness (4-7 minutes per side). Transfer steak to a cutting board, tent with foil and let rest 5-10 minutes. Using a sharp knife with a fork, slice thinly on the bias and against the grain. Place slices on a serving platter, drizzle with the scallion and rum mixture and serve.
Note: You can use this marinade with other steak cuts too. Some good ones to try include skirt steak, tri-tip and top sirloin.
Ideas for Future Efforts_______________________________________