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.
Molasses and Bourbon-Marinated Skirt Steak with Peach Relish
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.