Kentucky Bourbon Skirt Steak
A long, flat steak with a fibrous grain, the skirt steak comes from the underbelly of the steer and is well marbled with fat. In this recipe, we soak the meat in a bourbon-based marinade, which lends a Southern flavor to the dish.
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
right)
Directions:
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 a plastic bag and pour the marinade over the meat. Seal the bag and marinate the beef for the day.
Place the steak in a plastic bag and pour the marinade over the meat. Seal the bag and marinate the beef for the day.
Preheat a cast-iron grill pan over medium-high heat. Remove the steak from the marinade 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.
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.
Kentucky Bourbon Skirt Steak
