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
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.
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.
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.
Per serving: 247calories; 9g fat (4g sat, 5g mono);
9g carbohydrate; 7g added sugars; 24g protein;
zinc (38 percent daily value),
Iron (16 percent dv),
1/2 carbohydrate serving