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Bourbon-Glazed Skirt Steak

Low SodiumLow PotassiumLow PhosphorusHigh Protein Egg-FreeNo ShellfishGluten-FreeNut-FreeAmericanBeefDinner
Bourbon glazed skirt steak and sandwichBourbon glazed skirt steak and sandwich
8 (1 serving = 3 ounces)
Active time: 40 minutes
Total time: 1 hour 30 minutes

Nutrition Per Serving

  • Calories409 cal
  • Total Fat22 g
  • Saturated Fat8 g
  • Trans Fat1 g
  • Cholesterol93 mg
  • Sodium152 mg
  • Carbohydrates8 g
  • Protein24 g
  • Phosphorus171 mg
  • Potassium283 mg
  • Dietary Fiber0.5 g
  • Calcium22 mg


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


Tired of the same old steak? Mix bourbon, dark brown sugar, Dijon mustard, butter and spices to add mouthwatering flavor. 


  1. In small saucepan on medium-high heat, brown shallots in 1 tablespoon butter.
  2. Reduce heat to low, remove pan from stove, add bourbon and then place saucepan back on stove.
  3. Cook for 10–15 minutes, or until reduced by about one third.
  4. Add brown sugar, mustard and black pepper and stir until bubbly.
  5. Turn off heat and stir in the remaining 2 tablespoons of cold, cubed butter, stirring constantly until well incorporated.
  6. Mix first 5 ingredients in gallon-size sealable storage bag, add steaks and shake well.
  7. Allow steaks to marinate in bag at room temperature for 30–45 minutes.
  8. Remove steaks from bag, grill for 15–20 minutes each side, then remove and let rest for 10 minutes.
  9. 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.