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  • 4servings
  • 35minutes
  • 247calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) reduced-sodium beef broth or chicken broth

  2. 3 tablespoon(s) whiskey

  3. 3 tablespoon(s) Dijon mustard

  4. 2 tablespoon(s) packed light brown sugar

  5. 1 large shallot , finely chopped

  6. 1 teaspoon(s) Worcestershire sauce

  7. 1 teaspoon(s) chopped fresh thyme

  8. 1 pound(s) skirt steak (see Note) , trimmed and cut into 4 portions 1/2 teaspoon(s) freshly ground pepper

  9. 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high. (No grill? See Broiler Variation.)

  2. Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire, and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.

  3. Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.

  4. Exchanges: 1/2 carbohydrate (other), 3 lean meat Carbohydrate Servings: 1/2 Nutrition Bonus: Zinc (38% daily value), Iron (16% dv)

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