Grilled Bourbon Skirt Steak Best Recipes

GRILLED BOURBON SKIRT STEAK

Ingredients:

• 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.

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

Ingredients:

• 1 1/2 pounds skirt steak
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1/4 cup store-bought basil pesto
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1 pound thin asparagus (see Cook's Note)

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

BOURBON GLAZED SKIRT STEAK

Ingredients:

• Glaze Ingredients
• • ¼ cup diced shallots
• • 3 tablespoons unsalted butter, cold diced
• • 1 cup bourbon
• • ¼ cup dark brown sugar
• • 2 tablespoons Dijon mustard
• • 1 tablespoon black pepper
• Skirt Steak Ingredients:
• • 2 tablespoons grape seed oil
• • ½ teaspoon dried oregano
• • ½ teaspoon smoked paprika
• • 1 teaspoon black pepper
• • 1 tablespoon red wine vinegar
• • 2 pounds beef skirt steak

Steps:

• Glaze Preparation: In small sauce pan on medium-high heat brown shallots in 1 tablespoon butter. Reduce heat to low, remove pan from heat, add bourbon and place sauce pan back on heat. Cook for 10-15 minutes or until reduced slightly, by about one-third. Add brown sugar, mustard and black pepper and stir until bubbly. Turn off heat and stir in the remaining 2 tablespoons cold cubed butter, stirring constantly until well incorporated. Steak Preparation: Mix first 5 ingredients in gallon-size storage bag, add steaks and shake well. Allow steaks to rest in bag at room temperature for 30-45 minutes. Remove steaks from bag, grill for 15-20 minutes each side, then remove and let rest for 10 minutes. Slice and serve with a drizzle of sauce or leave whole and brush with glaze and put in pre-heated broiler for 4-6 minutes or until desired look.