Bourbon Honey Marinated Skirt Steak with Blackberry BBQ Sauce
By Farmer and Chef South | Photos by Erin Adams
Makes 4 servings
¼ cup bourbon
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons extra-virgin olive oil
1¼ to 1½ pounds beef skirt steak
Combine the bourbon, soy sauce, honey, and olive oil in a heavy-duty, zip-top plastic bag; seal the bag or shake it to blend the marinade ingredients. Add the steak to the bag; seal and turn to distribute the marinade evenly around the steak. Refrigerate 2 to 4 hours, turning the bag occasionally.
Remove the steak from the marinade, allowing the excess marinade to drip off. Discard the marinade. Sprinkle the steak with salt and pepper, to taste.
Preheat a grill for medium-high heat; oil the grill rack. Grill the steak un- til desired doneness, about 2 to 4 minutes on each side for medium- rare. Remove from the grill and let stand 10 minutes before slicing thinly against the grain. Serve with the Blackberry BBQ Sauce.
Blackberry Barbecue Sauce
Makes about 1½ cups
2 cups blackberries ⅓ cup honey
Juice and grated zest from 1 orange
1 tablespoon ketchup 1 teaspoon chili powder
1 teaspoon balsamic vinegar
2 tablespoons unsalted butter, softened
2 tablespoons bourbon
¼ teaspoon each sea salt and freshly ground pepper, or to taste
Puree blackberries in a blender and scrape into a small, non-reactive saucepan. (If you don’t want seeds in the sauce, press through a fine-mesh sieve into a saucepan.) Add honey, orange juice and zest, ketchup, chili powder, and vinegar.
Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, 2 minutes. Remove from heat and whisk in butter until sauce is thickened and smooth. Whisk in bourbon, salt, and pepper.