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.
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.
247 calories; protein 24.5g; carbohydrates 9.1g; dietary fiber 0.2g; sugars 7.3g; fat 9.4g; saturated fat 3.6g; cholesterol 74.3mg; vitamin a iu 131.2IU; vitamin c 1.3mg; folate 11.7mcg; calcium 22.2mg; iron 2.8mg; magnesium 27.5mg; potassium 493.8mg; sodium 439.8mg; thiamin 0.1mg; added sugar 7g.