¼ cup Bourbon Barrel Aged Sorghum
3 Tbsp Bluegrass Soy Sauce
1 Tbsp Korean chili paste (also known as gochujang)
1 Tbsp rice wine vinegar
1 tsp fish sauce
3 Tbsp Bourbon Smoked Togarashi, plus extra for garnishing
1.5-2 pounds skirt steak
4 radishes, thinly sliced, for garnish
cilantro chopped, for garnish
Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak marinade in a freezer bag and place bowl in it.) Chill and marinate for at least two hours or up to overnight.
Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
Remove the steak from the marinade and gently shake off the excess marinade form the steak. Place the steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. Rest the steak for five minutes.
Slice against the grain of the meat. Garnish with radishes. Cilantro and Bourbon Smoked Togarashi.