Rush Oak Park Hospital Adopts Surgical Workflow Technology, ExplORer Surgical, Increasing Team Confidence and Reducing OR Challenges

ExplORer Surgical, the only comprehensive intraoperative case support and workflow platform, has reinvented the way surgical support teams prepare and complete effective surgeries with two-way video for case support and remote proctoring to create a digitized playbook.

AORN Releases 2021 Guidelines for Perioperative Practice

The Association of periOperative Registered Nurses (AORN) has published the 2021 Guidelines for Perioperative Practice with six revised guidelines.

Masimo Announces iSirona Connectivity Hub

Masimo has announced the global launch of iSirona, a compact, versatile connectivity hub designed to maximize interoperability across the continuum of care.

DJO Acquires Trilliant Surgical

DJO LLC, a global provider of medical technologies to get and keep people moving, has announced the acquisition of Trilliant Surgical, a national provider of foot and ankle orthopedic implants.

Recipe: Grilled Steak with Whiskey Dijon BBQ Sauce

by Nealey Dozier

Cooking whiskey removes the boozy taste, but leaves the sweet, oaky flavor behind, which lends itself beautifully to tender grilled skirt steak or to grilled pork or chicken. Serve with baked beans and corn on the cob.

Makes 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

1/2 cup reduced sodium beef broth or chicken broth
3 Tbsp whiskey
3 Tbsp Dijon mustard
2 Tbsp packed light brown sugar
1 Large shallot, finely chopped
1 Tsp Worcestershire sauce
1 Tsp chopped fresh thyme
1-1 1/4 Pounds skirt steak
(see Note), trimmed and cut into 4 portions
1/2 Tsp freshly ground pepper
1/4 Tsp salt

Recipe steps:

Preheat grill to medium high. (No grill? See broiler variation below.)

Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.

Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.

Recipe Note:

Depending on your region, skirt steak may not be something your supermarket regularly carries— call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can be used as substitutes for skirt steak in most recipes.

Broiler Variation:

Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.

Recipe Nutrition:

Per serving: 247calories; 9g fat (4g sat, 5g mono);

74mg cholesterol;

9g carbohydrate; 7g added sugars; 24g protein;

0g fiber;

440mg sodium;

494mg potassium


Nutrition Bonus:

zinc (38 percent daily value),

Iron (16 percent dv),

1/2 carbohydrate serving



Submit a Comment

Your email address will not be published. Required fields are marked *