Sunday, September 16, 2012

Grilled Bourbon Marinated Skirt Steak with Garam Masala Potatoes

This September is shaping up to be one of the hottest on record in San Diego County, so we are still grilling pretty much every meal possible. Tonight I made bourbon marinated skirt steak with garam masala grilled potatoes and chili oil brushed grilled zucchini.
I marinated the skirt steak for about one half an hour.  The bourbon added a nice flavor to the steak. You want to grill it to just medium rare to medium, which with thin skirt steak doesn't take but a few minutes. Let it rest about five minutes, then slice thinly, across the grain.
The potatoes were sliced about one quarter inch thick, and tossed with olive oil, garam masala, and kosher salt. I grilled them first, getting them golden brown, then moved them to the upper rack of the grill to bake while I did everything else.
The zucchini were sliced about one half inch thick, and sprinkled with salt. I let them sit about ten minutes to release a little excess moisture, then brushed with chili oil. I grilled them to just tender.


Bourbon Marinated Skirt Steak

1 1/4 lbs. skirt steak
1/2 cup bourbon
1/2 cup water
1/4 cup brown sugar
1 Tbsp. kosher salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cayenne powder
Place all ingredients in a sealable plastic bag, removing as much air as possible. Refrigerate for at least one half hour. Grill to medium rare to medium. Rest for five minutes, slice thinly across the grain.

Garam Masala Potato Slices

4 medium russet potatoes
1/3 cup olive oil
1 Tbsp. garam masala
2 tsp. kosher salt
Cut a thin slice of skin from either side of each potato, then cut potatoes into one quarter inch thick slices. In a large bowl, mix oil, garam masala, and salt. Toss potatoes slices in oil spice mixture until liberally coated. Grill on both sides until golden brown, then place on upper grill rack to back until tender.
Happy Eating!

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