Food Network's Chef Aaron McCargo, Jr., in collaboration with Fresenius Medical Care dietitians, created this delicious Bourbon Glaze Skirt Steak recipe for people on dialysis and their families to enjoy during the summer months. For a full list of all of Chef McCargo’s kidney-friendly recipes, please visit www.ultracare-dialysis.com.
· ¼ cup diced shallots
· 3 tablespoons unsalted butter, cold diced
· 1 cup bourbon
· ¼ cup dark brown sugar
· 2 tablespoons Dijon mustard
· 1 tablespoon black pepper
In small sauce pan on medium-high, heat brown shallots in 1 tablespoon of butter. Reduce heat to low, remove pan from heat, add bourbon and place sauce pan back on heat. Cook for 10-15 minutes or until reduced slightly, by about one-third. Add brown sugar, mustard and black pepper and stir until bubbly. Turn off heat and stir in the remaining 2 tablespoons cold cubed butter, stirring constantly until well incorporated.
· 2 tablespoons grape seed oil
· ½ teaspoon dried oregano
· ½ teaspoon smoked paprika
· 1 teaspoon black pepper
· 1 tablespoon red wine vinegar
· 2 pounds beef skirt steak
Mix first 5 ingredients in gallon-size storage bag, add steaks and shake well. Allow steaks to rest in bag at room temperature for 30-45 minutes. Remove steaks from bag, grill for 15-20 minutes each side, then remove and let rest for 10 minutes. Slice and serve with a drizzle of sauce or leave whole and brush with glaze and put in pre-heated broiler for 4-6 minutes or until desired look.
1 serving = 3 ounces
Nutrient analysis: Calories: 261, Protein: 16g, Carbohydrate: 4g, Total Fat: 15g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 60mg, Potassium: 232mg, Phosphorus: 122mg, Sodium: 107mg