Ingredients
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
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
Glaze 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.
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.
