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Molasses and Bourbon-Marinated Skirt Steak with Peach Relish

July 26, 2010 by Mary Anne Rittenhouse 9 Comments

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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. Ingredients: 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 Directions: 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.

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Filed Under: Carnivore, Entrees, Recipe Index, Recipes Under $20 Tagged With: Afternoon Parties, barbeque, basics, entertaining, family, food, holiday, meat, Recipes Under $20, steak, Summer

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. thecompletecookbook says

    July 27, 2010 at 6:43 am

    What a super sounding recipe and my husband would definitely agree with the bourbon 🙂
    Mandy

    Reply
    • feastonthecheap says

      July 27, 2010 at 1:49 pm

      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!

      Reply
  2. Leslie regan says

    July 30, 2010 at 8:17 am

    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

    Reply
    • feastonthecheap says

      July 30, 2010 at 1:13 pm

      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!

      Reply
  3. marla {family fresh cooking} says

    August 18, 2010 at 6:05 pm

    I have never had steak with a peach sauce, though it looks fantastic! Love to grill & love to dip, great recipe.
    Here is my contribution to this weeks Summer Fest:

    Peach Pie Enchiladas
    http://su.pr/2GQnfW

    Reply
    • feastonthecheap says

      August 18, 2010 at 8:17 pm

      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

      Reply
  4. Serge says

    January 3, 2011 at 5:16 pm

    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 !

    Reply
    • feastonthecheap says

      January 3, 2011 at 7:16 pm

      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!

      Reply

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  1. Tweets that mention Molasses- and Bourbon-Marinated Skirt Steak with Peach Relish « Feast on the Cheap -- Topsy.com says:
    July 26, 2010 at 12:18 pm

    […] This post was mentioned on Twitter by Mary Anne and Mariel, Jennie and Bourbon House, Bourbon House. Bourbon House said: RT @FeastontheCheap: Ummm, yes please! Molasses- and Bourbon-Marinated Skirt Steak with Peach Relish. http://wp.me/prMEc-y2 […]

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