Bourbon Glazed Skirt Steak

Temperatures are heating up, and nothing says summer in Johnston like BBQ! Chef Aaron McCargo Jr., star of the Food Network’s “Big Daddy’s House,” has partnered with Fresenius Medical Care North America to develop tasty, renal-friendly recipes for Johnston dialysis patients. The Bourbon Glazed Skirt Steak, which is perfect for hot summer months, was made for people living with chronic kidney disease as well as their families and friends.

Bourbon Glazed Skirt Steak by Chef Aaron McCargo, Jr. and Fresenius Medical Care

Ingredients:
• 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

Preparation: In small sauce pan on medium-high heat brown shallots in 1 tablespoon 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.

 Skirt Steak Ingredients:
• 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

 Preparation: 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.