Bourbon-Glazed Skirt Steak Tired of the same old steak? Get your glaze on with Chef McCargo! Mix bourbon, dark brown sugar, Dijon mustard, butter and spices to add mouthwatering flavor. : Serves 8 (1 serving = 3 ounces) Share this page Ingredients Bourbon Glaze: ¼ cup diced shallots 3 tablespoons unsalted butter, chilled and cubed 1 cup bourbon ¼ cup dark brown sugar 2 tablespoons Dijon mustard 1 tablespoon black pepper Skirt Steak: 2 tablespoons grape seed oil ½ teaspoon dried oregano ½ teaspoon smoked paprika 1 teaspoon black pepper 1 tablespoon red wine vinegar 2 pounds skirt steak Nutrition Per Serving Calories 409 cal Total Fat 22 g Saturated Fat 8 g Trans Fat 1 g Cholesterol 93 mg Sodium 152 mg Carbohydrates 8 g Protein 24 g Phosphorus 171 mg Potassium 283 mg Dietary Fiber 0.5 g Calcium 22 mg Directions Bourbon Glaze: In small saucepan on medium-high heat, brown shallots in 1 tablespoon butter. Reduce heat to low, remove pan from stove, add bourbon and then place saucepan back on stove. Cook for 10–15 minutes, or until reduced by about one third. Add brown sugar, mustard and black pepper and stir until bubbly. Turn off heat and stir in the remaining 2 tablespoons of cold, cubed butter, stirring constantly until well incorporated. Skirt Steak: Mix first 5 ingredients in gallon-size sealable storage bag, add steaks and shake well. Allow steaks to marinate in bag at room temperature for 30–45 minutes. Remove steaks from bag, grill for 15–20 minutes each side, then remove and let rest for 10 minutes. Slice and serve with a drizzle of sauce; or leave whole and brush with glaze and put in preheated broiler for 4–6 minutes, or until desired look. Optional Serving Suggestion: Bourbon-Glazed Skirt Steak Sandwich Serves 6 (1 serving = 4-inch sandwich) Directions: Add sliced bourbon-glazed skirt steak to a toasted baguette roll, then top with gorgonzola cheese, caramelized onions and sautéed mushrooms for a great-tasting steak sandwich.