Grilled Skirt Steak with Cajun Bourbon Peppercorn Sauce
Grilled outside skirt steak is a quick and amazing cook. Pair it with an amazing sauce like this and eat like a King!
Things to know:
Is there another name for skirt steak?
Skirt steaks are also known as: Romanian tenderloin, Philadelphia steak, fajita steak or arrachera.
What is skirt steak best for?
Because the correct way to serve it is sliced thinly against the grain, this cut is perfect for fajitas, tacos, salads and steak sandwiches.
What’s the difference between skirt steak and outside skirt steak?
The outside skirt steak is know for being more tender, flavorful and better marbled than the inside skirt steak. If you market is labeling the cut as just “skirt steak,” odds are it is inside skirt steak. The outside set is certainly worth the additional cost.
What’s the best way to cook an outside skirt steak?
Hot and fast. 2-3 minutes of grilling directly above the fire is all you need! Be sure to allow it to rest, then cut your slices thinly, against the grain (which is very easy to see).
Who invented the Weber grill?
The Weber kettle grill was invented in 1952 by George A. Stephen Sr., an American welder and entrepreneur who worked at the Weber Brothers Metal Works in Chicago. Frustrated by open braziers that let wind and ashes ruin his food, he cut a metal marine buoy in half, added air vents and legs, and created the iconic dome-shaped kettle design.
Is Weber American or German?
The name or brand “Weber” can refer to different things, but the famous Weber grill brand is American, while the surname and word origin are German.
Ingredients:
2 lbs outside skirt steak
1/2 t salt
1/2 t pepper
Cajun Bourbon Peppercorn Sauce
2 T unsalted butter
1 small shallot, finely chopped
3 cloves garlic, minced
½ t Cajun seasoning (we used Spiceology’s Thunderdust)
½ t smoked paprika
¼ t cayenne pepper (optional for extra heat)
¼ cup bourbon
½ cup beef broth
½ cup heavy cream
1 t Dijon mustard (we used Zatarain’s Creole Mustard)
1 t Worcestershire sauce
½ t salt (adjust to taste)
1 t lemon juice
1 T fresh parsley, chopped
1. In a saucepan over medium heat, melt butter.
2. Add chopped shallot and cook for 2-3 minutes until softened.
3. Stir in garlic, cracked peppercorns, Cajun seasoning, smoked paprika, and cayenne pepper (if using), sautéing for another 30 seconds.
4. Carefully pour in bourbon and let it simmer for 1-2 minutes to burn off the alcohol, stirring to scrape up any bits from the pan.
5. Add broth and let the sauce reduce slightly, about 3-4 minutes.
6. Stir in heavy cream, Dijon mustard, Worcestershire sauce, and salt.
7. Simmer for another 3-4 minutes until the sauce thickens.
8. Stir in lemon juice and fresh parsley.
9. Remove from heat and serve warm over steak.
10. Sprinkle steaks with salt and pepper.
11. Set up your grill for direct cooking.
12. Lightly oil the grill rack. Grill steaks, covered, directly over the charcoal, 3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well…are you kidding me?!?). Serve with the Cajun Bourbon Peppercorn sauce. ENJOY!
Equipment used:
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