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Bourbon Glaze

Ingredients:

· ¼ cup diced shallots

· 3 tablespoons unsalted butter, cold diced

· 1 cup bourbon

· ¼ cup dark brown sugar

· 2 tablespoons Dijon mustard

· 1 tablespoon black pepper

Preparation:

In small sauce pan on medium-high heat brown shallots in 1 tablespoon butter. Reduce heat to low, remove pan from heat, add bourbon and place sauce pan back on heat. Cook for 10-15 minutes or until reduced slightly, by about one-third. Add brown sugar, mustard and black pepper and stir until bubbly. Turn off heat and stir in the remaining 2 tablespoons cold cubed butter, stirring constantly until well incorporated.

Skirt Steak

Ingredients:

· 2 tablespoons grape seed oil

· ½ teaspoon dried oregano

· ½ teaspoon smoked paprika

· 1 teaspoon black pepper

· 1 tablespoon red wine vinegar

· 2 pounds beef skirt steak

Preparation:

Mix first 5 ingredients in gallon-size storage bag, add steaks and shake well. Allow steaks to rest in bag at room temperature for 30-45 minutes. Remove steaks from bag, grill for 15-20 minutes each side, then remove and let rest for 10 minutes. Slice and serve with a drizzle of sauce or leave whole and brush with glaze and put in pre-heated broiler for 4-6 minutes or until desired look.

Serves 8

1 serving = 3 ounces

Nutrient analysis:

Calories: 261, Protein: 16g, Carbohydrate: 4g, Total Fat: 15g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 60mg, Potassium: 232mg, Phosphorus: 122mg, Sodium: 107mg

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