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

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version. They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea. We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender. Blend until smooth. Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...

Lemon Pasta

DO NOT be deceived by the blah-looking pasta you see here. This was such a creamy, lemony, yummy pasta. I found it in one of my old Fine Cooking magazines from 2006 (yes I do have so many recipes ripped from magazines that I've been dying to try that I needed to database them. This was the pre-gee-every-recipe-is-posted-online days. And we won't even discuss how many cookbooks I have with recipes awaiting testing!). Plus now that it looks like I have a job again, I better get cracking on some of these quick-cooking weeknight recipes! I didn't have fresh parsley, which would have made it a lot prettier looking. I also decided to use penne since that's all I had on hand. I used vodka too instead of the gin or grappa because once again that is what I had on hand. So maybe this isn't really the original recipe from the magazine, but it's still really good and you should try it! Trust me!

Chocolate-It's What's for Dinner

Search This Blog