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
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 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.
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.