Bourbon Glazed Skirt Steak Recipes

BOURBON-GLAZED SKIRT STEAK

Steps:

• In small saucepan on medium-high heat, brown shallots in 1 tablespoon butter.
• Reduce heat to low, remove pan from stove, add bourbon and then place saucepan back on stove.
• Cook for 10-15 minutes, or until reduced 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 of cold, cubed butter, stirring constantly until well incorporated.
• Mix first 5 ingredients in gallon-size sealable storage bag, add steaks and shake well.
• Allow steaks to marinate 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 preheated broiler for 4-6 minutes, or until desired look.

BOURBON AND BROWN SUGAR MARINATED STEAK

Steps:

• Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 minute at room temperature.
• When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 minute With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 minute Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 minute total cooking time for medium rare. Let the steaks rest for about 5 minute.
• Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 minute (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.