Grilled Steak with Whiskey Dijon BBQ Sauce

Grilled Steak with Whiskey Dijon BBQ Sauce

Cooking whiskey removes the boozy taste, but leaves the sweet oaky flavor behind, which lends itself beautifully to tender grilled skirt steak, as we do here, or to grilled pork or chicken. Serve with baked beans and corn on the cob.

From EatingWell: July/August 2011
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes


  1. 1/2 cup reduced-sodium beef broth or chicken broth
  2. 3 tablespoons whiskey
  3. 3 tablespoons Dijon mustard
  4. 2 tablespoons packed light brown sugar
  5. 1 large shallot, finely chopped
  6. 1 teaspoon Worcestershire sauce
  7. 1 teaspoon chopped fresh thyme
  8. 1-1 1/4 pounds skirt steak (see Note), trimmed and cut into 4 portions
  9. 1/2 teaspoon freshly ground pepper
  10. 1/4 teaspoon salt


  1. Preheat grill to medium-high. (No grill? See Broiler Variation.)
  2. 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.
  3. 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.

Tips & Notes


Nutrition Per Serving: 247 calories; 9 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 9 g carbohydrates; 24 g protein; 0 g fiber; 440 mg sodium; 494 mg potassium.

Nutrition Bonus: Zinc (38% daily value), Iron (16% dv)

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other), 3 lean meat