About this recipe
Chef Bud Andersen shares an easy and versatile recipe featuring skirt steak. Compared to flank steak, which has a similar flavor, skirt steak is thinner and easier to work with.
Combine barbecue sauce, herbs, sherry vinegar and soy sauce, and let your steak marinate for 4-12 hours. Do not mix the bourbon into the marinade, as the steak will get too sour. But be careful – it may flame up when added to the pan.
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Make sure to let your steak rest for a few minutes before slicing and that you cut the steak against the grain.
“If you don’t cut against the grain, you’re going to get a tough piece of meat, and nobody wants a tough piece of meat,” Andersen said.
Serve the skirt steak as a salad, on top of arugula and cherry tomatoes, or in tacos with corn tortillas, diced red onion, cilantro and thinly sliced radish.
Ingredients
Grilled Bourbon-Glazed Skirt Steak
Directions
Grilled Bourbon-Glazed Skirt Steak
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Combine barbecue sauce, parsley, sherry vinegar, soy sauce, oregano, rosemary, thyme, garlic, olive oil, salt and pepper in a bowl. Do not add the bourbon.
TIP:
Keeping bourbon out of the marinade prevents an overly sour taste and reduces flare-up risk later. -
Pat the skirt steak dry, add to the marinade, cover and refrigerate for 4–12 hours.
TIP:
Turn the steak once during marination for even flavor penetration.
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Preheat a grill or grill pan over medium-high heat until hot. Remove steak from marinade and let excess drip off.
TIP:
A thoroughly preheated surface promotes better browning on this thin cut.
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Grill the steak for 3–4 minutes per side.
TIP:
Aim for medium-rare to medium for tenderness; skirt cooks quickly.
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Brush the steak with bourbon, then carefully add the remaining bourbon to the pan or over the steak and cook 1–2 minutes, allowing it to flame if it ignites.
TIP:
Alcohol can flare—keep a lid nearby to smother flames if needed and mind your hands and face.
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Transfer to a cutting board and rest about 5 minutes. Slice thinly against the grain.
TIP:
Slicing perpendicular to the long muscle fibers ensures tenderness.
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Serve as tacos in warm corn tortillas or over arugula with cherry tomatoes, or simply as steak with a sweet or baked potato.
TIP:
For tacos, garnish with diced red onion, cilantro and thinly sliced radish.
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