Molasses and Bourbon-Marinated Skirt Steak with Peach Relish

Shown with Summer Peach Relish

Mary Anne here. No doubt about it, Michael is the grill master in our house and he can usually be found hovering over the grates whether it’s the dead of winter or a blazing inferno. Like the proverbial postman, neither rain, nor sleet, nor snow…will keep his coals from igniting.

Michael also believes in keeping things simple so his creations are fantastically quick to prep with results that brim with clean, fresh flavors. Like a lot of guys I know, he prefers to cut to the chase and he doesn’t have patience for fussiness….unlike some of us. In that same spirit of brevity, I’ll get right to it.

Oh, and here’s the Peach Relish recipe pictured above. We highly recommend serving the two together.

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Molasses and Bourbon-Marinated Skirt Steak with Peach Relish
Serves 4

Note: Allow the steak to rest for 5 minutes before slicing – this enables the juices to return to the meat. Cut the skirt steak against the grain on a slight diagonal approximately ¾ inch thick. By cutting against the grain, Michael discovered the meat is even more tender!

You will need to marinate the meat overnight along with the Peach Relish.

2 lbs skirt steak – $9.98
1 cup orange juice – $2.69
½ cup Bourbon – stock
1/3 cup Blackstrap molasses – stock
2 Tablespoons Canola oil – stock
Grand Total Assuming Well-Stocked Pantry: $12.67
Total per Serving: $3.16

1. Prepare the marinade. Whisk together the orange juice, Bourbon, molasses and canola oil. Pour the mixture into a large, zip-lock type bag. Add the steak, making sure to cover the meat with the marinade. Seal the bag and refrigerate overnight.

2. Preheat the grill according to the manufacturer’s instructions. Michael cooks the steak to a rosy rare perfection: 3 minutes on each side. Adjust the cooking time to your own preference. Follow the slicing guide noted above.


    • feastonthecheap says

      Thanks so much, Mandy! And I bet rum would work just as well, but those boys do love their bourbon. Something very rich about the flavor when used in marinades. i don’t think I could ingest the stuff any other way, personally!

  1. Leslie regan says

    Saw the picture + and am off to the store for ingred.,LOVE the mother/daughter photo that stands proudly atop your blog!!! Will let you know how it goes. Tons of love,Leslie

    • feastonthecheap says

      I am totally honored that you’re trying this out! And we still need to have our catch-up call. Will be around Sunday, if you have time to give a shout. And definitely let us know how your steak and peach relish turns out. I think you will find yourself scooping the relish over everything in site, it’s that good! love to you too!

    • feastonthecheap says

      Thanks for your note. Just checked out your “Peach Pie Enchiladas” and they look Fantastic! right up my alley and I’ll definitely give them a spin. So glad to hear from you. Best, M & M

  2. Serge says

    It is a mouthfull to pronounce and a well balanced marinade . Bourbon/ oranges and peaches, aahhhh !!! I added a few Thai chillies to the mix, remove some of the seeds for milder heat.
    As always ladies: You rock !

    • feastonthecheap says

      Ha, yes, it’s quite a mouthful. The Thai chilis sound like an absolutely fantastic addition – I always love adding a little heat. Thanks for the kind words Serge!


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