Grilled Bourbon Skirt Steak Food

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GRILLED BOURBON STEAKS



Grilled Bourbon Steaks image

Grilled Bourbon Steaks are full of smoky bourbon flavor. Rib-eye steaks (or any cut of meat you choose) are marinated in a bourbon and Worcestershire mixture and then grilled to get a good char.

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 8

1/2 cup bourbon
1/4 cup Worcestershire sauce
2 tablespoons ketchup
2 tablespoons olive oil
1 shallot, finely chopped
2 garlic cloves, (minced)
1 teaspoon Tabasco sauce
4 thick-cut boneless ribeye steaks

Steps:

  • Combine first 7 ingredients in a large ziptop bag. Add steaks. Turn to coat. Refrigerate for 4 to 12 hours, turning bag occasionally.
  • Remove steaks from bag and blot dry. Season well with salt and pepper. Let sit at room temperature for 30 minutes.
  • Heat grill to medium-high. Add steaks and grill for 8 to 10 minutes, turning once. Let rest 5 minutes before serving.

Nutrition Facts : Calories 625 kcal, ServingSize 1 serving

GRILLED SKIRT STEAK CAPRESE



Grilled Skirt Steak Caprese image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup balsamic vinegar
2 teaspoons dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
2 pounds skirt steak, halved lengthwise
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1 small red onion, halved and thinly sliced
4 ripe beefsteak tomatoes, thinly sliced

Steps:

  • Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
  • Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
  • Heat a grill to high or a grill pan over high heat on top of the stove.
  • Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
  • Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
  • Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS



Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

  • In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
  • Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
  • Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

MICHAEL SYMON'S GRILLED SKIRT STEAK RECIPE - (4.1/5)



Michael Symon's Grilled Skirt Steak Recipe - (4.1/5) image

Provided by á-25089

Number Of Ingredients 8

1 1/2 to 2 pound skirt steak, or flank steak, hanger steak or beef heart
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
Olive oil
Salt and pepper, to taste

Steps:

  • Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of the marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.

GRILLED BOURBON SKIRT STEAK



Grilled Bourbon Skirt Steak image

Here's another found recipe that I haven't tried but sounds great and I want to save. I love a good skirt steak and add the bourbon and spices and how can you go wrong. I'll be making this soon to see if it's as good as it sounds. Would be good with baked beans. Finally made this and LOVED it. I made two small changes - added a teaspoon of liquid smoke to increase that smokey flavor and a teaspoon of fresh, grated garlic as we love it. It was so easy and sooooo good. Try this and I don't think you'll be disappointed.

Provided by Bonnie G 2

Categories     Steak

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup Bourbon
1/2 cup light brown sugar, firmly packed
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 tablespoon Dijon mustard
1 teaspoon cornstarch
3 lbs skirt steaks

Steps:

  • In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch, stir until sugar has dissolved.
  • Place steak in bowl, pour marinade over meat, cover and marinate in fridge for at least 1 hour.
  • Preheat grill to medium-high heat.
  • Remove stak from marinate, place on grill.
  • Cook, turning once, 3-5 minutes per side for medium-rare, or until done to your liking.
  • Transfer steak to cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
  • Cut steak into thin slices, arrange on platter and serve.

BOURBON GRILLED FLANK STEAK



Bourbon Grilled Flank Steak image

Flank steak is a very versatile and lean cut of steak, so it really benefits from a marinade. The marinade helps tenderize the meat and infuse it with flavor. Poking the steak with a fork here helps the marinade penetrate better and faster. Double cooking sweet potatoes in both the microwave and the grill, yields the creamiest insides and crisp charred skin.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1 1/4-pound flank steak, pricked with a fork
2 cloves garlic, smashed
1/4 cup bourbon
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 teaspoons apple cider vinegar
4 small sweet potatoes
2 bunches broccolini, trimmed
1 tablespoon unsalted butter, melted, plus butter for topping

Steps:

  • Put the steak in a resealable plastic bag along with the garlic, 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Rub the marinade into the steak and refrigerate, 6 to 12 hours.
  • Preheat a grill to medium high. Remove the steak from the marinade; pour the marinade into a small saucepan, discarding the garlic. Add 2 tablespoons water and the remaining 2 tablespoons bourbon. Bring to a boil, reduce the heat and simmer until slightly reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Meanwhile, prick the sweet potatoes with a fork and microwave until soft, 5 to 7 minutes.
  • Season the steak with salt and pepper. Toss the broccolini with the melted butter and season with salt and pepper. Grill the steak, turning once, 10 to 12 minutes for medium rare, and the sweet potatoes, turning, until charred, 15 to 18 minutes. Once the steak is done, grill the broccolini, turning, until tender, 6 to 8 minutes.
  • Thinly slice the steak and divide among plates; spoon the reduced marinade on top. Serve with the broccolini and sweet potatoes; top the sweet potatoes with butter.

Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 108 milligrams, Sodium 658 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Sugar 13 grams, Protein 33 grams

GRILLED SKIRT STEAK WITH HORSERADISH SAUCE



Grilled Skirt Steak With Horseradish Sauce image

Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a tasty little trick. You're watching the meat cook anyway, so you may as well keep busy and give it some love!

Provided by dojemi

Categories     < 15 Mins

Time 13m

Yield 2 serving(s)

Number Of Ingredients 10

1 small bunch fresh rosemary
sea salt & freshly ground black pepper
olive oil
skirt steak (one steak weighing 1 1/2 - 2 lbs)
1 large garlic clove
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon grated horseradish (fresh or store bought)
sea salt & freshly ground black pepper
1 lemon
extra virgin olive oil

Steps:

  • Put a grill pan on a high heat and let it get screaming hot.
  • Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
  • Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
  • Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
  • Halve your lemon and add a squeeze of juice to the bowl.
  • Add a splash of extra virgin olive oil and mix well.
  • Taste and add a little more horseradish if you think it needs to taste more fiery.
  • Lay the steak in your hot pan and press down gently.
  • Wait a minute, then turn over.
  • Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
  • Flip the steak again after another minute, repeat the garlic rub, and press down again.
  • For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
  • Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
  • Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
  • Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
  • Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.

Nutrition Facts : Calories 68.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.6, Sodium 31.2, Carbohydrate 7.6, Fiber 2.8, Sugar 0.6, Protein 1.2

MARINATED GRILLED SKIRT STEAK



Marinated Grilled Skirt Steak image

A little sweet, a little savory with a little kick, this marinade takes grilled flank steak to the next level.

Provided by FrackFamily5 CACT

Categories     Skirt Steak

Time 8h17m

Yield 4

Number Of Ingredients 5

1 ½ cups mango nectar
¼ cup soy sauce
1 tablespoon granulated garlic
1 tablespoon habanero hot sauce
1 pound skirt steak

Steps:

  • Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.

Nutrition Facts : Calories 169.6 calories, Carbohydrate 17 g, Cholesterol 25.2 mg, Fat 4.7 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 1018 mg, Sugar 13.7 g

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