Whiskey Skirt Steak SandwichBy · Dec 08 2011 · Comments
- 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
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.