chef Renate DeGeorge Mint julep and molasses grassfed skirt steak

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill
  • Meat Beef
  • Cut
  • Serves 4

We were always going to love this Mint Julep-inspired recipe nicknamed “Drunken Southern Skirt Steak;” the mint and bourbon are a great match with grassfed Aussie beef. Enjoy (and cook) responsibly on either side of the Mason-Dixon.


Portion size: 4 ounce steak; 5 to 6 ounces of polenta; 1 cup of greens

1 1/4 pounds Australian grassfed skirt steak, extra fat trimmed
3 tablespoons molasses
2 ounces bourbon
1/4 cup coconut/canola oil blend
8 grinds fresh black pepper
1 teaspoon fine kosher salt
16 finely chopped fresh mint leaves

Twelve 1/2-inch sliced prepared polenta
1 tablespoon olive oil
1/4 cup grated smoked gouda cheese

Pomegranate greens:
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon honey
2 tablespoons pomegranate seeds
4 cups baby arugula or baby cress


For the marinade: In a shallow pan or zip-top bag, mix the oil, molasses, mint and bourbon together. Season with the salt and pepper. Add the steak and marinate it, refrigerated, for a minimum of 2 hours and a maximum of 8.

For the polenta: When you’re ready to cook the steak, lightly brush the polenta slices with oil and season with salt and pepper. Preheat a grill on HIGH. Grill the polenta until crispy on the bottom, then flip it and evenly divide the gouda on each piece of polenta. Place the polenta towards the back of the grill so that the cheese melts and browns slightly. Place the steak on the grill; cook it to medium-rare, flipping only once, for 3 to 4 minutes on each side, depending upon thickness. Remove the steak from the grill and place it on a plate, lightly covered, to rest for about 10 minutes before slicing.

For the pomegranate greens: In a large bowl, mix the oil, lemon juice and honey together, then toss them with the pomegranate seeds and greens. Add salt and pepper; taste and adjust the seasonings to your preference. Place 3 polenta cakes in the middle of each plate in a triangle, then layer sliced steak over it, and top with the greens and pomegranate seeds.