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Chef Aaron McCargo, Jr.'s Dialysis Friendly Bourbon Glazed Steak

Chef Aaron McCargo, Jr.:

Bourbon Glazed Skirt Steak

Yield: Serves 8, 1 serving = 3 ounces


Bourbon Glaze

  • 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

Skirt Steak

  • 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


Bourbon Glaze

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

  2. Reduce heat to low, remove pan from heat, add bourbon and place sauce pan back on heat

  3. Cook for 10-15 minutes or until reduced slightly, by about one-third

  4. Add brown sugar, mustard and black pepper and stir until bubbly

  5. Turn off heat and stir in the remaining 2 tablespoons cold cubed butter, stirring constantly until well incorporated

Skirt Steak

  1. Mix first 5 ingredients in gallon-size storage bag, add steaks and shake well

  2. Allow steaks to rest in bag at room temperature for 30-45 minutes

  3. Remove steaks from bag, grill for 15-20 minutes each side, then remove and let rest for 10 minutes

  4. 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

Optional Serving Suggestion

Bourbon Glazed Skirt Steak Sandwich

Add sliced bourbon glazed flank steak to a toasted baguette roll with gorgonzola cheese, caramelized onions and sauteed mushrooms for a different look and great-tasting steak sandwich

 Serves 6: One serving= 4 inch sandwhich


Chef Aaron McCargo, Jr.'s Bourbon Steak

Nutrition Per Serving

Skirt Steak
Calories 261
Protein 16 g
Carbohydrate 4 g
Total Fat 15 g
Saturated Fat 6 g
Trans Fat 1 g
Cholesterol 60 mg
Potassium 232 mg
Phosphorus 122 mg
Sodium 107 mg
Steak Sandwich
Calories 296
Protein 16 g
Carbohydrate 25 g
Total Fat 13 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 40 mg
Potassium 291 mg
Phosphorus 108 mg
Sodium 402 mg