Honey Skirt Steak Appetizer with Horsey Sauce

Honey Skirt Steak Appetizer with Horsey Sauce

JKana77

"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."
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Ingredients

8 h 25 m servings 110 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

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I had never tasted a steak that was anything like this before. It still has strong steak flavor but the ingredients that go with it just don't make it amazing. I wasn't a fan but my husband love...

This was really good. it will play well as an appetizer or finger food at a party. It went well as a main dish at dinner. Definitely make the horseradish sauce to go with it. While the sweetnes...

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