Jacked Skirt Steak

Now that I have your attention....

I found a recipe for skirt steak and it called for Bourbon. That is one liquor that we don't usually have on hand (unless we have a Kentucky Derby party to make those mint juleps). I'm not really a Bourbon kind of gal nor a whiskey kind of gal. I think they both sort of taste the same - hot fire waterish. I definitely prefer sweet cocktails and could never do a shot of anything, even if my life depended on it (why my life would depend on it - I don't know). That was a weird side-track. Anyway I thought why not substitute some Jack Daniels, which we do usually have on hand (the Sous Chef is a Jack and Coke kind of guy). So off I went...

Jacked Skirt Steak (adapted from here)

1/2 c Jack Daniels
1/2 c brown sugar
1/3 c soy sauce
2 T Worcestershire sauce
1 T dijon mustard
1/2 t Tabasco
1 skirt steak (about 3lbs or so)

In a bowl (large enough to fit the steak), mix Jack Daniels, brown sugar, soy sauce, Worcestershire sauce, mustard, and Tabasco. Stir until sugar is dissolved. Add steak to bowl and spoon marinade over steak.  Marinate at least 1 hour (the longer, the better. I marinated overnight).

Remove steak from marinade and discard marinade.  Pat the steak dry with paper towels. Brush grill with canola oil and place steak on grill.  Grill for 3-5 minutes on each side. Remove from grill and let meat stand for 5 minutes in order for the juices to redistribute.

Nice char

I cut the skirt steak into two pieces after it came out of the marinade.  It would not fit on the grill in one piece. It also made it easier since the Sous Chef likes his steak rarer than I do.  I like my meat pretty done. I know, I know you're not supposed to eat it that way but that is how I like it. I don't eat beef often so when I do eat it, I want to eat it the way I like it. Sorry all you die hard Beefeaters out there but that is how I like it.

Real Beefeaters