Best 7 Grilled Bourbon Skirt Steak Recipes

GRILLED BOURBON STEAKS

Steps:

• Combine first 7 ingredients in a large ziptop bag. Add steaks. Turn to coat. Refrigerate for 4 to 12 hours, turning bag occasionally.
• Remove steaks from bag and blot dry. Season well with salt and pepper. Let sit at room temperature for 30 minutes.
• Heat grill to medium-high. Add steaks and grill for 8 to 10 minutes, turning once. Let rest 5 minutes before serving.

GRILLED BOURBON SKIRT STEAK

Steps:

• In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch, stir until sugar has dissolved.
• Place steak in bowl, pour marinade over meat, cover and marinate in fridge for at least 1 hour.
• Preheat grill to medium-high heat.
• Remove stak from marinate, place on grill.
• Cook, turning once, 3-5 minutes per side for medium-rare, or until done to your liking.
• Transfer steak to cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
• Cut steak into thin slices, arrange on platter and serve.

GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE

Steps:

• Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
• In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
• Preheat a charcoal grill to medium-high heat.
• Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
• Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
• Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
• Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.

MARINATED GRILLED SKIRT STEAK

Steps:

• Sprinkle steaks with lime juice then season with salt and pepper to taste.
• Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour.
• Heat outdoor grill or indoor grill pan over high heat until hot.
• Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done.
• Steaks can be cut into serving size pieces before or after cooking.

GRILLED STOUT SKIRT STEAK

Steps:

• Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
• Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

MICHAEL SYMON'S GRILLED SKIRT STEAK RECIPE - (4.1/5)

Steps:

• Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of the marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.

GRILLED SKIRT STEAK

Steps:

• Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.
• While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
• Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.