Whiskey Skirt Steak Sandwich

By · Dec 08 2011 · Comments (1)

Another simple and delicious, “I am super pregnant and do not want to cook,” meal.  Whiskey and beef…what’s not to love?

Serves 4


- 1.5 LB skirt steak, trimmed of fat

- ½ cup brown sugar

- ¼ cup water

- 1 tablespoon butter

- ¼ cup whiskey

- ¼ teaspoon salt

- 4 toasted rolls sliced in half

- Mayonnaise



Start with the marinade. Combine sugar and water in a small saucepan over medium heat.  Whisk in the butter and whiskey and bring to a slight boil.   Reduce to a simmer and continue to cook for 2 minutes.  Remove from the heat.  Lay the meat in a shallow dish and pour the sugar-whiskey mixture on top.  Cover and refrigerate for one hour.

Pre-heat oven broiler.  Transfer the meat to a baking dish and place in the oven.  Save the remaining marinade.  Broil the meat for 8-10 minutes, flipping once.  Remove from heat and cool for 2 minutes.  Pour the remaining marinade into a small saucepan.  Cook on medium heat until slightly thickened, whisking frequently.  Cut the meat against the grain into ½” slices. Spread mayo on one side of the toasted rolls.  Top with a handful of meat and drizzle with the thickened sauce.  Serve immediately.


  1. Justin says:

    This was a really easy meal for Em, and was amazing to eat. Highly recommended. Great job!

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