Whiskey & Cola Marinated Skirt Steak

To truly elevate this recipe, you need all‑natural lump charcoal—we recommend FOGO’s Black Bag for even burns, high heat, and that charcoal-pure flavor. It’s the silent hero behind every sear and caramelized crust. 

 Why It Works 

• Cola acidic punch helps break down tough strands in skirt steak. 
• Bourbon’s flavor deepens during cooking, while alcohol evaporates.
• High-heat sear on FOGO charcoal locks in flavor with a crispy exterior.
• Rest + grain cut ensures a tender, melt‑in‑your‑mouth texture. 

FOGO Tips 

• Vent control: Open vents fully for peak heat and optimal crust formation—like the results you'll find in their caveman‑steak recipes. 
• Use a thermometer: Pull steak at ~130 °F and rest to final ~135 °F, perfect medium-rare. 
• Experiment with cuts: This method also shines on ribeye, NY strip, or sirloin—adapt marinating times accordingly. FOGO’s recipe library is full of fire-tested techniques across beef cuts.

Pair & Serve 

• Great with grilled veggies, corn elotes, or FOGO-style barbecued beans for a full cookout feast.

Final Word

This whiskey and cola marinade turns a backyard steak into a flavor bomb, perfectly paired with FOGO charcoal’s intense heat and purist fire control. Show up to the BBQ with this—and you’ll have more invites than you can handle. 

Let us know how yours turns out—tag us on social using #CraftYourFire or leave a comment below! 

Directions:

1. Make the marinade: In a bowl, whisk together Coke, bourbon, garlic paste, Dijon, soy sauce, and cracked pepper. 
2. Marinate the steak: Submerge the skirt steak in the mixture. Cover and refrigerate for 1 hour minimum, up to 24 hours if you’ve got patience.
3. Light the charcoal: Use FOGO Black Bag lump charcoal and FOGOstarters to ignite a hot fire. Let it burn until the embers are white-hot. 
4. Grill fast and hot: Place steak directly over high heat. Aim for 130–135 °F internal for medium-rare, about 3–4 minutes per side, depending on thickness. Always look for a rich, dark sear. 
5. Rest & slice: Rest the steak 5 minutes to allow juices to settle. Slice against the grain into thin strips. 
6. Finish with salt: Sprinkle flaky salt on slices just before serving.