Kentucky Bourbon Skirt Steak
This bourbon-marinated skirt steak recipe is a surefire way to impress your guests at the next gathering. The rich and flavorful marinade infuses the steak with a delightful combination of sweet and savory notes, while grilling it to perfection adds a delicious charred crust. Paired with a side of hearty baked beans, this dish is a mouthwatering treat that will leave everyone coming back for seconds. Enjoy the melt-in-your-mouth goodness of this tender skirt steak hot off the grill!
— Constant Cookbook
Ingredients
- 1/2 cup bourbon
- 1/2 cup firmly packed light brown sugar
- 1/3 cup soy sauce
- 2 Tbs. Worcestershire sauce
- 1/2 tsp. Tabasco sauce
- 1 Tbs. Dijon mustard
- 1 tsp. cornstarch
- 3 lb. skirt steak
- Baked beans for serving (see related recipe at
- left)
Instructions
- In a bowl, combine the bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch and stir until the sugar has dissolved.
- Place the steak in an electric vacuum marinator and pour the marinade over the meat. Create a vacuum seal and marinate on the tumble setting for 20 minutes according to the manufacturers instructions. When the marinator stops, reset it for 20 minutes more.
- Preheat a cast-iron grill pan over medium-high heat. Remove the steak from the marinator and place it on the grill pan. Cook, turning once, 3 to 5 minutes per side for medium-rare, or until done to your liking.
- Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak into thin slices and arrange on a warmed platter. Serve with baked beans. Serves 6 to 8.
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