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Kentucky Bourbon Skirt Steak with Baked Beans

                                                                                    

I’ve never been much of a Bourbon drinker. I’ve always found it a little rough going down. Clearly, 18th Century Kentucky folk were made of tougher stuff than their Scottish, whisky distilling cousins.

That being said, Bourbon does some wonderful things when included in barbecue sauces and marinades.

The following recipe really melds the sweetness of the brown sugar, with the unique Bourbon flavour and the richness of the other marinade ingredients. The end result is a truly delicious piece of beef which marries up nicely on a plate with baked beans and creamy coleslaw.
“Skirt steak” refers to two cuts of beef steak, one from the side and one from the flank of the cattle. Both are long, flat cuts that are prized for flavor, but are tougher than many other steak cuts. Hence they are often marinated and sliced thin when serving.

                                                           

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Kentucky Bourbon Skirt Steak with Baked Beans

Adapted from Williams-Sonoma Kitchens

Serves: 6 to 8

Ingredients:

1/2 cup bourbon
1/2 cup firmly packed light brown sugar
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 tablespoon Dijon mustard
1 teaspoon cornstarch
3 pounds skirt steak
Baked beans for serving

Preparation:

  1. In a bowl, combine the bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch and stir until the sugar has dissolved.
  2. Place the steak in a large ziploc bag and pour the marinade over the meat. Remove excess air and close bag. Refrigerate for 4 to 6 hours.
  3. Preheat grill over Medium-High heat. Place steak on grill and cook, turning once, until done to your liking, about 3 to 5 minutes per side for medium-rare.
  4. 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.