Monday, June 18, 2012

Father's Day : Recipe Bourbon-marinated skirt steak deluxe


  • 1 cup soy sauce 
  • 1/2 cup finely chopped red onion 
  • 1/4 cup packed brown sugar 
  • 1/4 cup Worcestershire sauce 
  • 1/4 cup bourbon 
  • 2 Tablespoon chopped shallots 
  • 2 Tablespoons chopped garlic 
  • 1 Tablespoon olive oil 
  • 1 teaspoon dry mustard Kosher salt Coarsely ground black pepper 
  • 2 8-ounce pieces beef skirt steak 
  • 1/2 cup (1 stick) unsalted butter, softened 1 teaspoon dried parsley flakes 
  • 4 6-inch Cuban rolls or 
  • 4 kaiser rolls, split 
  • 2 large heirloom tomatoes, sliced 
  • 16 slices mozzarella cheese 

For marinade, in a bowl whisk together soy sauce, red onion, brown sugar, Worcestershire sauce, bourbon, shallots, 1 tablespoon of garlic, the olive oil, mustard, a pinch of salt and a pinch of black pepper. Place meat in a resealable plastic bag. Marinate in refrigerator for at least 30 minutes or up to 1 hour turning occasionally.
Meanwhile, preheat broiler. In a small bowl whip together butter and remaining 1 Tablespoon garlic, the parsley, a pinch of salt, and a pinch of pepper. Spread butter mixture on cut sides of rolls. Place rolls, buttered sides up on a baking sheet. Broil for 1 to 2 minutes or until edges of the rolls start to brown. Remove from broiler; set aside.
Remove meat from marinade; discard marinade. Place meat on the rack of the uncovered grill directly over medium coals. Grill about 8 minutes or until medium doneness (160°F), turning once. Remove from grill; let stand 5 minutes to cool slightly, Thinly slice meat diagonally across the grain.
Divide meat slices among roll bottoms. Top each sandwich with some of the tomato slices. Add four slices of mozzarella cheese to each sandwich. Return to broiler; broil for 1 to 2 minutes or until cheese is melted and bubbly. Top sandwiches with roll tops. Cut in half and serve.
Serving Size 
Makes 4 servings


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