Drunken Steak Food

CHEF JOHN'S DRUNKEN NOODLES

Steps:

• Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
• Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
• Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
• Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
• Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

DRUNKEN STEAK

Steps:

• Whisk rum, soy sauce, sugar and garlic in a bowl until sugar dissolves. Transfer ¼ cup rum mixture to a small bowl and sitr in scallions; set aside. Place remaining marinade and steak in a gallon-size zipper-lock bag. Press air out of bag, seal and refrigerate for at least 1 hour 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 temperature, 4 to 7 minutes per side. Transfer steak to cutting board, tent with foil and let rest for 5 minutes. Slice thinly on bias ansd against the grain. Drizzle with reserved rum mixture. Serve.

FLANK STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS

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.

STEAK AND DRUNKEN MUSHROOMS

Steps:

• In large, heavy skillet, melt 1 T butter over medium-high heat.
• Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.
• Cook until browned, about 1 1/2 minutes per side.
• Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.
• In same skillet, add the mushrooms, shallots and garlic.
• Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.
• Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.
• Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.
• Top each steak with the mushroom mixture.

DRUNKEN STEAK RECIPE - (4.5/5)

Steps:

• 1. Whisk rum, soy sauce, sugar, ginger, and garlic in bowl until sugar dissolves. Transfer 1/4 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. 2. 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. 3. 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.