Kentucky Bourbon Skirt Steak
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
In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch; stir until sugar has dissolved. Pour marinade over steak and let stand at least 1 hour at room temperature or cover and refrigerate up to 4 hours.
Preheat cast-iron grill pan over medium-high heat. Or preheat a gas grill or barbecue. Remove steak from marinade and grill, 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 5 minutes. Cut steak into thin slices; arrange on warmed platter.
Serves 6-8.
Williams-Sonoma Kitchen
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