Grilled Bourbon Skirt Steak Recipes

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.

Steps:

• In small bowl, whisk together bourbon, soy sauce and half a cup of water to make a marinade. Pour marinade into a gallon-size self-sealing food storage bag. Put steak in bag, and turn it over several times so that the entire cut is coated. Marinate in refrigerator 4 hours, turning steak once after 2 hours. Pour off marinade and blot steak dry with paper towels.
• Prepare a fire in the grill. When flames have subsided and coals are glowing, grill steak 4 minutes on one side for rare, 5 minutes for medium rare. Turn steak, and grill 3 or 4 minutes more, to taste.
• Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes. Slice steak crosswise into 1/8-inch-thick slices.

Steps:

• In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
• Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
• Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.