And Now for Some Real Food

After subjecting my darling daughter to the horror that is Semi-Homemade Slop, I made a nice dinner as a way to apologize.

I found a recipe for Kentucky Bourbon Skirt Steak that sounded like just the thing. Of course, I didn't really follow the recipe since I didn't have any Kentucky Bourbon or Tabasco sauce on hand and I used a flat iron steak instead of the skirt steak. At least my substitutions actually made sense.

The ingredients are:

Hot Sauce

Corn Starch

Soy Sauce

Worcestershire Sauce

Brown Sugar

Whiskey

Dijon Mustard

Flat Iron Steak

1/2 cup whiskey, 1/2 cup brown sugar, 1/3 cup soy sauce, 2 tablespoons Worcestershire Sauce, 1/2 teaspoon Hot Sauce, 1 tablespoon Dijon mustard and 1 teaspoon corn starch were blended together.

Since this made a lot of sauce, I decided to only use part of the sauce for the marinade. The remainder was set aside for later.

I also don't own a vacuum marinator, so I placed the steak in a zipper-top bag and added a bit of the marinade. The bag was sealed after most of the air was removed. This then went into a container to guard against leaks while the remaining sauce was put in a storage container. The meat and sauce were placed in the refrigerator for several hours.

When it was time to cook dinner I boiled the remaining sauce in a sauce pan for five minutes while the steak seared in another pan.

If you decide to add the used marinade to the sauce, be sure to boil it for at least one minute, preferably longer. If the sauce is in danger of boiling over, carefully remove the pan from the heat until the danger is over. Remember, there is a good deal of alcohol in the sauce and spilling it on an open flame or a hot burner would be a bad thing.

The meat was allowed to rest for a few minutes before being carved for service.

Earlier I had put together a simple salad of chopped Romaine lettuce, red onion and grated fresh mozzarella cheese.

Then came the Semi-Homemade part of the meal: I opened a can of baked beans, drained off much of the sauce and added catsup, mustard and brown sugar. This is done strictly to taste and never comes out the same twice. Then chopped green onion, cooked bacon pieces and diced ham finished off the dish. I opted to cook the baked beans in the microwave this time, but they can certainly be baked in the oven (in which case it is not necessary to drain off the sauce from the can).

I think I may have redeemed myself for subjecting my poor daughter to the Smorrito earlier in the day.





Mmm, this was so good. The meat was tender and flavorful while the sauce lent a nice tangy yet slightly sweet taste. My family asked that I make this recipe again. I certainly will, although I would cut the amount of sauce in half the next time. But otherwise? I wouldn't change a thing.