Cooking whiskey removes the boozy taste, but leaves the sweet oaky flavor behind, which lends itself beautifully to tender grilled skirt steak, as we do here, or to grilled pork or chicken. Serve with baked beans and corn on the cob.
- 1/2 cup reduced-sodium beef broth, or chicken broth
- 3 tablespoons whiskey
- 3 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed light
- 1 large shallot, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme, chopped fresh
- 1-1 1/4 pounds skirt steak, trimmed and cut into 4 portions
- 1/2 teaspoon ground pepper, fresh
- 1/4 teaspoon salt
- Step 1
- Preheat grill to medium-high.
- Step 2
- 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.
- Step 3
- 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.
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