I have an affinity to marinating food in beer. Fish, chicken, beef, pork – all of these things, in my opinion, benefit from a good bath in booze.
I also have an affinity to marinating myself in beer. My mouth, my stomach, my liver – all of these things, in my opinion, benefit from a good bath in booze.
So when the Men’s College Basketball Final Four games were on TV this past Saturday, I decided I would indulge in my penchants for ample amounts of alcohol, and sporting events I’m mildly interested in. I would soak a steak in beer, I would drink beer, I would watch sports. And then, I would venture out into the sunny Southern California afternoon and grill the beer-soaked meat. Ah yes, beer, grilled meat, and college basketball – it’s the perfect storm for drunken food and drunken me.
I started off Saturday morning trying to come up with a marinade. I had two pounds of flank steak, and some San Miguel lager. I wanted to create something similar to Tapa, a Filipino dish of dried and cured beef that is then pan fried. But since I don’t know how to dry or cure anything, I figured I would just soak the steak for as long as possible and throw it on the grill. I knew it wouldn’t technically be Tapa, but hopefully it would at least be tasty.
After cutting the flank steak into strips and laying in a shallow dish, I poured over it a concoction of soy, cane vinegar, sesame oil, brown sugar, smashed garlic, and a bottle of San Mig. And then I screamed at the meat “Drink up! It’s Delicious!” No, really. I did.
Anyhoo, I spent much of the rest of the day imbibing and sitting on my couch, and the games hadn’t even started yet. Good times. After a few San Migs were consumed, and after the winner of the first game was determined (Georgetown lost to Ohio State, a team led by an elderly gentleman) I retrieved the drunken strips of flank steak and threw them on the grates of my hot grill. The most awesomest aroma wafted up my nostrils as the steaks sizzled and spit on the barbeque. And then I burped. The most grossest aroma wafted up my nostrils as the San Mig gurgled and growled in my tummy. Mmmmm. Appetizing.
Needless to say, everything else is a blur after that. But you’ll have to believe me. The flank steak turned out pretty good (my wife says so, so there). My bastardized version of Tapa was smoky, and salty, and sweet, and especially tasty when washed down with more San Mig. And the second game, I’m told, resulted in UCLA losing to Florida, a team led by a young woman. Strange, that.
San Miguel Flank Steak
2 pounds flank steak
1 12oz. bottle of San Miguel (or any lager you like)
1/2 cup soy sauce
1/2 cup can vinegar
1/4 cup packed brown sugar
2 Tbsp. sesame oil
6 smashed garlic cloves
Black pepper to taste
Slice flank steak into strips, about 2×3 inches, and place in a shallow dish.
Combine the rest of the ingredients and mix until brown sugar is dissolved. Pour marinade over steak, cover and refrigerate for 8 hours.
Grill steak over direct high heat, 3 to 5 minutes per side for medium rare.