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
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Type of Dish
- Main dish, meat
- Main Ingredient
- Ease of Preparation
- Total Time
- 45 minutes or less
- July/August 2011