Grilled Steak
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½cup bourbon
- ½cup maple syrup
- ½cup soy sauce
- 1teaspoon freshly ground black pepper
- 1½ to 2pounds skirt steaks
- Neutral oil, as needed
Nutritional analysis per serving (4 servings)
614 calories; 30 grams fat; 10 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 43 grams protein; 1884 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the bourbon, maple syrup, soy sauce and pepper in a large baking dish; whisk to mix. Add the skirt steaks (cut in half if needed to fit) and turn a couple times to coat. Marinate the steaks at room temperature for 15 to 20 minutes.
- Step 2
While the steaks marinate, light your grill and heat to high. Brush or scrape the grill grate clean. To oil your grate, fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.
- Step 3
Drain the skirt steaks well, saving the marinade to prepare an easy sauce, if desired (see Tip). Blot steaks dry with paper towels, then lightly drizzle them with oil on both sides.
- Step 4
Arrange the steaks diagonally on the grill grates. Grill for 1½ minutes, then rotate each skirt steak a quarter turn and grill for another 1½ to 2 minutes. (This gives the steaks a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, move the steaks to a cooler section of the grill.
- Step 5
When the steaks are browned underneath and blood starts to bead on top, invert the steaks and grill the other side the same way. The total cooking time will be 3 minutes or so per side for medium-rare. (Insert the thermometer probe through the side of the steak; 135 degrees is ideal for medium-rare, 145 for medium and 155 for medium-well.)
- Step 6
Transfer the steaks to a platter or plates and let rest for 1 minute. Divide into 4 portions and serve at once.
- If you’re feeling ambitious enough to make a sauce, reserve the marinade when you drain the steaks. Transfer it to a saucepan and boil until reduced by half, 3 to 6 minutes. Whisk in 2 tablespoons butter; season to taste with salt and pepper.
Advertisement
Private Notes
Comments
What would make for a good substitute for bourbon? We don't drink it and I don't really want to buy it just for this one recipe.
I can help. Use Wellers Bourbon and send me the unused portion. You're welcome
Marinate the meat in a plastic bag instead of a dish, and you can cut the ingredients to 3 Tbsp. each bourbon, soy, maple syrup. Marinating in a dish is an expensive waste of ingredients. I would also add 1 Tbsp. oil to the marinate. Skirt steak is really lean.
Broiled instead of grilled and left it in the marinade for several hours. Excellent!
In the interest of following the recipe, I used the baking dish for the marinade, but regretted it. Marinate in a plastic bag. Subbed sherry for bourbon because it’s what I had, probably a sad substitution. I think I’ll stick to just salt and pepper next time; this marinade was too sweet.
This is a very sweet marinade. In fact, the sugar content overwhelmed the bourbon and I am not sure the bourbon did anything for the flavor. I used a strip steak. It was cooked perfectly, and was delicious...just too sweet for my taste. Perhaps less maple syrup?
Advertisement