Cookerati

The other day we went to Long Horn Steak House and I had some Rum Soaked Ribs that were very good.  Soaked in a spiced rum – which in my house is Captain Morgan’s – my favorite spiced rum.  I decided to try soaking my Bison Skirt Steak in some of my favorite rum (no, it wasn’t free, I bought it myself) for dinner. It came out really well. My family loved it and so did my mom who is visiting.  Delicious – try it out.  I started out with an 1/8th of a cup, but I poured on a little more on each side as it cooked.   I can’t help it, I like rum, mmmmm. I would have liked to try out some garlic with it, but I ran out.  It was still really really great.

Ingredients:

• 1 1/2 lb skirt steak
• 1/8 cup spiced rum
• 1/8 cup olive oil
• salt
• garlic pepper
• 2 nice splashes of rum

Directions: Mix together the rum, and olive oil. In a deep dish or flat bowl (or even plastic zipper bag) brush the skirt steak with the mixture, sprinkle on some salt and garlic pepper.  Pour the rest over top and let sit in fridge for 1/2 hour up to a day to soak.  Heat up grill pan and brush with some olive oil.  Place skirt steak on grill pan, and cook until nicely browned on one side.  Flip over and cook on other side.  Splash a little rum over top of the cooked side.  I flipped it and poured a little rum over it one more time for good luck.  I cooked it to medium and it was tender, but I’ve been reading that medium rare is better for bison. 

The picture here is beyond belief bad, but I’m including it anyway.  Think good thoughts, it tasted a lot better than the picture looks.