Skip to main content

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

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …