Makes 4 servings 

¼ cup bourbon 

2 tablespoons soy sauce 

2 tablespoons honey 

2 tablespoons extra-virgin olive oil 

1¼ to 1½ pounds beef skirt steak 

Combine the bourbon, soy sauce, honey, and olive oil in a heavy-duty, zip-top plastic bag; seal the bag or shake it to blend the marinade ingredients. Add the steak to the bag; seal and turn to distribute the marinade evenly around the steak. Refrigerate 2 to 4 hours, turning the bag occasionally. 

Remove the steak from the marinade, allowing the excess marinade to drip off. Discard the marinade. Sprinkle the steak with salt and pepper, to taste. 

Preheat a grill for medium-high heat; oil the grill rack. Grill the steak un- til desired doneness, about 2 to 4 minutes on each side for medium- rare. Remove from the grill and let stand 10 minutes before slicing thinly against the grain. Serve with the Blackberry BBQ Sauce. 

Blackberry Barbecue Sauce 

Makes about 1½ cups 

2 cups blackberries ⅓ cup honey 

Juice and grated zest from 1 orange 

1 tablespoon ketchup 1 teaspoon chili powder 

1 teaspoon balsamic vinegar 

2 tablespoons unsalted butter, softened 

2 tablespoons bourbon 

¼ teaspoon each sea salt and freshly ground pepper, or to taste 

Puree blackberries in a blender and scrape into a small, non-reactive saucepan. (If you don’t want seeds in the sauce, press through a fine-mesh sieve into a saucepan.) Add honey, orange juice and zest, ketchup, chili powder, and vinegar. 

Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, 2 minutes. Remove from heat and whisk in butter until sauce is thickened and smooth. Whisk in bourbon, salt, and pepper.

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