Grilled Steak with Whisky Dijon BBQ Sauce

"Cooking whiskey removes the boozy taste, but leaves the sweet oaky flavor behind, which lends itself beautifully to tender grilled skirt steak."
(makes 4 servings)

1/2 cup reduced-sodium beef broth
3 T. whiskey
3 T. Dijon mustard
2 T. packed light brown sugar
1 large shallot, finely chopped
1 t. Worcestershire sauce
1 t. chopped fresh thyme
1&1/4 lbs. skirt steak, trimmed and cut into 4 portions
1/2 t. freshly ground pepper
1/4 t. kosher* salt

Prepare grill to med. high (or turn on your broiler). 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, 6-10 mins. Sprinkle steaks with S&P. Grill or broil 1&1/2 mins. per side for med. rare, 2-3 mins. for med. Let rest for 5 mins. Serve the steak with the sauce, and some steamed asparagus with lemon butter*.

"Discontentment makes rich people poor, while contentment makes poor people rich."

Love,

MM