Grilled Steak with Whiskey Dijon BBQ Sauce
1/2 cup reduced-sodium beef broth or chicken broth
3 tablespoons whiskey
3 tablespoons Dijon mustard
2 tablespoons packed light brown sugar
1 large shallot, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme
1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Preheat grill to medium-high. (No grill? See Broiler Variation.)
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 to 10 minutes. Remove from the heat.
Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.
Note: Depending on your region, skirt steak may not be something your supermarket regularly carries—call ahead to make sure it’s available or ask your butcher to order it for you. It’s usually sold in about 1-pound cuts up to 18 inches long and 5 inches wide, but just 1/4 inch thick. Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
Broiler Variation: Position rack in upper third of oven; preheat broiler. Coat a broiler pan or large baking sheet with cooking spray. Broil steak on the prepared pan, turning once, 2 to 4 minutes per side for medium.