Grilled Steak with Whiskey Dijon BBQ Sauce

I would make it Medium Well myself

Cooking whiskey removes the boozy taste, but leaves the sweet oaky flavor behind, which lends itself beautifully to tender grilled skirt steak, as we do here, or to grilled pork or chicken. Serve with baked beans and corn on the cob.

Ingredients

• Total Time: 35 minutes
• 1/2 cup reduced-sodium beef broth, or chicken broth
• 3 tablespoons whiskey
• 3 tablespoons Dijon mustard
• 2 tablespoons packed light brown sugar
• 1 large shallot, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chopped fresh thyme
• 1-1 1/4 pounds skirt steak, (see Note), trimmed and cut into 4 portions
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt

Directions

1. 4 servings
2. Preheat grill to medium-high. (No grill? See Broiler Variation.)
3. Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
4. Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.

Nutritional Facts

Servings

4

Per serving

Calories

247

Carbohydrates

9g

Fat

9g

Saturated Fat

4g

Monounsaturated Fat

5g

Protein

24g

Cholesterol

74mg

Dietary Fiber

0g

Potassium

494mg

Sodium

440mg

Added Sugars

7g

Exchanges

1/2 carbohydrate (other)

3 lean meat

Carbohydrate Servings

1/2

Zinc (38% daily value)

Iron (16% dv)