This Glazed Skirt Steak recipe is my take on a Tyler Florence recipe. Recently there was a Tyler Florence episode on TV where he made a Hawaiian Style steak using two different methods. Grilling both, he marinated one before cooking and added a glaze to the other during the cooking process. The difference between how the steaks turned out was amazing; the steak with the glaze was cooked more evenly and came out so much juicier than the marinated steak.
Maybe I am just a cooking nerd but I would much rather watch a show demonstrating how to cook then how to make a single recipe. After watching this episode, I wanted to test this new method for myself (I have only marinated skirt steaks in the past.) but I wanted to take another approach, using peaches since they are in season right now. After making this recipe, I will never marinate a steak again. Not only does the steak turn out better, you don’t need to remember to marinate the steak 8 hours before.
Grilled Skirt Steak with a Peach Bourbon Glaze
- 1 lb. skirt steak
- Grapeseed oil
- Salt and Pepper to season
- 1/4 cup brown sugar
- 2/3 cup peach preserves
- 2 oz Bourbon Maker's Mark works well
- 1/2 Shallot finely diced
- 2 garlic cloves minced
- 2 sprigs thyme
- 2 tsp. dijon mustard
- Salt and Pepper
- Take the steak out of the refrigerator about 1 hour before cooking. (very important)
- Over medium heat, combine all the glaze ingredients in a small saucepan. Bring to a boil and simmer until thick and syrupy, around 20 minutes.
- Preheat grill pan on the stovetop over medium high heat for about 6 minutes. Lightly brush the surface with grapeseed oil. Season both sides of the steak with salt and pepper and place on the grill for about 4 minutes on each side. Brush each side with the glaze before taking it off the grill and cook for an additional minute on each side to allow the glaze to caramelize on the steak. Allow steak to rest for about 10 minutes to let the juices redistribute throughout the steak.