Honey Skirt Steak Appetizer with Horsey Sauce

3.5
(4)

Every time I serve this, I get phone calls asking for the recipe. So here is the secret to my famous Honey Skirt Steak for all of those that have asked. Told you it is easy! A great before-dinner treat or side dish. If done right, this will blow your socks off. The skirt will have a honey glaze complemented with a nice horseradish sauce. Very easy, very fast, and a load of complements to follows. Horsey Sauce is to your preferred taste. I prefer to cut the horseradish with mayo instead of sour cream - I like a sharper flavor to my sauce. Sour cream could be used, of course.

1
Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
8 hrs 5 mins
Total Time:
8 hrs 25 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 (1/2 pound) trimmed beef skirt steak

  • 2 teaspoons salt, divided

  • 1 teaspoon ground black pepper, divided

  • 2 tablespoons honey, or to taste - divided

  • 2 tablespoons prepared horseradish

  • 2 tablespoons mayonnaise

  • ½ teaspoon Worcestershire sauce

Directions

  1. Pound skirt steak briefly on each side with the textured side of a meat mallet.

  2. Cut a piece of parchment twice as long as the skirt steak; place steak on top half of the paper. Rub top of steak with 1 teaspoon salt and 1/2 teaspoon black pepper; drizzle 1 tablespoon honey in an S-shaped line down the top of the steak.

  3. Fold bottom of the parchment paper up over the steak; flip steak over and peel the parchment paper from the unseasoned side of steak. Repeat seasoning with remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 more tablespoon honey.

  4. Fold parchment paper tightly around steak, folding the edges over several times so honey can't leak out. Place wrapped steak in a resealable plastic bag. Refrigerate 8 hours to overnight.

  5. Preheat outdoor grill for high heat and lightly oil the grate.

  6. Lay steak on the hot grill; grill for 1 minute, then use tongs to flip steak and move to another area of the hot grate. Continue flipping and moving the steak at 1-minute intervals until the steak is very well seared on both sides, 4 to 5 minutes in all. Inside of meat should still be pink.

  7. Remove steak and wrap in aluminum foil; let rest 5 to 10 minutes before cutting the steak diagonally across the grain into 1/2-inch strips.

  8. Mix horseradish, mayonnaise, and Worcestershire sauce in a bowl; serve as dipping sauce with steak.

Nutrition Facts (per serving)

110 Calories
6g Fat
8g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 110
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 7%
Cholesterol 12mg 4%
Sodium 997mg 43%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 6g
Vitamin C 2mg 9%
Calcium 11mg 1%
Iron 1mg 3%
Potassium 94mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.