Grilled Steak with Whiskey Dijon BBQ Sauce
From EatingWell: July/August 2011
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 packed light brown sugar
- 1 large shallot, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme
- 1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- Preheat grill to medium-high. (No grill? See Broiler Variation.)
- 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.
- 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.
Tips & Notes
- Note: Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
- Broiler Variation: Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.
Per serving: 247 calories; 9 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 9 g carbohydrates; 7 g added sugars; 24 g protein; 0 g fiber; 440 mg sodium; 494 mg potassium.
Nutrition Bonus: Zinc (38% daily value), Iron (16% dv)
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate (other), 3 lean meat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Ease of Preparation
- Total Time
- 45 minutes or less
- Type of Dish
- Main dish, meat
- July/August 2011