Grilled Steak

What would make for a good substitute for bourbon? We don't drink it and I don't really want to buy it just for this one recipe.

I can help. Use Wellers Bourbon and send me the unused portion. You're welcome

Marinate the meat in a plastic bag instead of a dish, and you can cut the ingredients to 3 Tbsp. each bourbon, soy, maple syrup. Marinating in a dish is an expensive waste of ingredients. I would also add 1 Tbsp. oil to the marinate. Skirt steak is really lean.

Many wine and liquor stores sell small "single serving" bottles, often near the check out lines, that would be perfect. There really is no substitute for the bourbon taste.

There are two reasons to do so. First, the cleaning the grill grate with a scraper or wire brush is far more effective after it's heated and crisped up much of the old food, which means you're brushing a relatively clean grate with the oiled paper towel while also removing any debris left by the scraper. Second, and more centrally, any oil put on a cold grate is going to burn off by the time the grill is brought up to temperature.

This is great but you left off how to slice a skirt steak, something worth knowing lest this otherwise tough cut end up too tough and chewy. Cut each steak into 4-6 inch portions, turn each portion 90 degrees, then slice parallel to the outside edge. Even better, slice at a 45 degree angle.

Good advice! Use a lemon, halved lengthwise, to clean the grill. As the meat cooks, brush marinade or sauce w/ fresh herbs: basil, parsley, Thai basil, makrut limeleaves, scallions, thyme, or what not. This imparts a fine flavor. The gesture cannot fail to impress even the most erudite. Afterwards, toss the herbs onto the coals beneath the meat. This is best done with a devil-may-care flourish, the whilst you refill your guests' glasses with a libation.

I'm always baffled by the instruction to turn on the grill, and THEN oil the grate. Why not oil the grate and then turn it on, thus avoiding the smell of burning arm hair? Just sayin'

If you're looking for a replacement for bourbon, it's good to ask yourself what it's offering your recipe. (Since it's cooked, the alcohol is off the table.) The bourbon is sweet, as the maple syrup is, and it offers salt and umami, as the soy sauce does. It also adds a half cup of liquid. You might try bumping up your other ingredients (maybe with a lower sodium soy sauce or Worcestershire) and adding some water.

15/20 minutes marinading will not achieve much.. almost a waste of time and ingredients 4 hours minimum. Best overnight.

Good substitute for bourbon? There is none. But, if you invite me over for skirt steak, I’ll cheerfully drink your bourbon and bring some awesome side dishes. Maybe even a pie too if it’s a really good bourbon.

"when blood starts to bead on top" is an error. It is not blood; it is myoglobin. Essentially, this just means that juice from the meat "starts to bead on top".

I brush my steaks and burgers with ghee before grilling-they don’t stick, targeted use means less waste, ghee takes the really heat well, and the flavour is amazing.

First, bourbon will add flavor, but the alcohol is long gone from evaporating with the heat, Second, I find it much easier to oil the meat rather than the grill. Give them a spritz or a rub of oil just before putting them on the grill.

Salt, pepper, and olive oil is all you need. Marinades tend to oversweeten the steak and easily burn on the grill if not really careful