Skirt Steak Bourbon Street Style

Rich raisin-mushroom sauce complements the bourbon-glazed steak.



  • 1 bottle (750 ml) dry red wine, reduced to 2 cups
  • 1 cup veal demi-glaze
  • 1 cup molasses
  • 1 ounce clarified butter
  • 1 tablespoon minced shallots
  • 1/4 cup mushrooms, minced
  • 1/4 cup California raisin paste*
  • 1/4 cup minced dry-cure ham
  • Fresh lemon juice; to taste
  • Cayenne pepper; to taste
  • 1 tablespoon butter, softened
  • 2 cups molasses
  • 1/2 cup chicory coffee, ground
  • 3/4 cup Southern Comfort (brand) whiskey
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped rosemary leaves, only
  • Sea salt, to taste
  • Coarse ground black pepper; to taste
  • 8 skirt steaks (4 ounces each)
  • 4 cups hot prepared pilaf


Combine wine reduction, veal demi glaze and raisin juice concentrate in 3-quart saucepan; simmer over medium heat until reduced by 1/3. Heat butter in 12-inch nonstick sautépan over medium-high heat; add shallot and mushrooms. Sauté over low heat, stirring constantly, until mushrooms are tender. Stir in raisin paste and add minced ham and heat through. Remove from heat and add to wine sauce. Finish sauce with lemon juice, cayenne pepper and softened butter. Keep warm until ready to serve.

Skirt Steak
Combine molasses, ground coffee, whiskey, garlic, rosemary, salt and pepper. Mix well. Brush on both sides of skirt steaks and let stand for 1 hour in refrigerator.

Heat charcoal grill to medium-high heat and oil surface lightly. Grill steaks about 3 minutes on each side, turning 90 degrees after 1 1/2 minutes for criss-cross markings. Brush steak with raisin sauce as it cooks. Let rest 5 minutes in a warm place; then slice thinly across the grain.

To serve
Spoon approximately 1/2 cup prepared pilaf in center of each of 8 heated dinner plates. Top each with 4 ounces sliced skirt steak; drizzle meat and each plate with approximately 1 1/2 ounces Marchand d’Raisin Sauce.

Notes: To make your own raisin paste, grind or process in a food processor whole California natural raisins (1/2 cup) equal to twice the amount of raisin paste required (1/4 cup) until very finely chopped and smooth.

Nutrition Facts Per Serving

Calories 670 (27% from fat); Total Fat 20g (sat 9g, mono 8g, poly 2g, trans 0g ); Cholesterol 90mg; Protein 35g; Carbohydrate 75g; (Dietary Fiber 1g; Sugars 43g; ); Iron 8mg; Sodium 680mg; Calcium 164mg; Potassium 162mg

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