Grilled Bourbon Skirt Steak
Fire up your grill for this mouthwatering Grilled Bourbon Skirt Steak, a recipe that delivers bold, smoky flavors and a tender, juicy bite. Marinated in a rich blend of bourbon, soy sauce, brown sugar, and Worcestershire sauce, this steak is infused with a perfect balance of sweetness, saltiness, and umami. Aromatic garlic and smoky paprika elevate the flavor profile, while the quick marinade process ensures the meat stays moist and flavorful. Quick to cook—just 10 minutes on the grill—this recipe is ideal for summer cookouts or weeknight dinners. Garnish with fresh parsley for a vibrant finish and serve with your favorite sides for a dish that’s sure to impress. Perfectly suited for steak lovers searching for a grilled steak recipe with a hint of bourbon flair!
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Recipe Information
Ingredients
- 2 pounds skirt steak
- 1 cup bourbon
- 0.5 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 4 pieces garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the skirt steak on a clean cutting board. Trim any excess fat or silver skin and cut it into manageable pieces if necessary for grilling (approximately 6-8 inch sections).
In a medium mixing bowl, whisk together the bourbon, soy sauce, brown sugar, Worcestershire sauce, minced garlic, black pepper, smoked paprika, and olive oil until combined.
Transfer the steak pieces into a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all pieces are well-coated. Seal the bag or cover the dish tightly, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
When ready to cook, preheat your grill to high heat (about 450-500°F). Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and let any excess liquid drip off. Discard the remaining marinade.
Grill the skirt steak over high heat for about 3-5 minutes per side, depending on thickness, for medium-rare or your preferred level of doneness. Use a meat thermometer if needed; the internal temperature should be about 130°F for medium-rare.
Once cooked, remove the steak from the grill and let it rest on a clean cutting board, loosely covered with foil, for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain into strips for maximum tenderness.
Optional: Garnish with fresh parsley before serving. Enjoy immediately!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 10.5 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
