1 Video | Photo: Beer-Marinated Grilled Skirt Steak Recipe
Ingredients
- 1 orange, thinly sliced with peel
- 1/2 onion, thinly sliced
- 4 garlic cloves, halved and smashed
- 2 1/4 pounds skirt steak
- Kosher salt and fresh ground black pepper
- 1 cup light-colored beer (preferably lager style)
- 1/2 cup soy sauce
Directions
In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
Notes
Cook's Note: Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco filling!
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By Michigan Foodie
Oxford, MI
on May 20, 2013
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Excellent!! I marinated flank steak for 9 hours and used my husband's home brew (cream ale. I love the suggestion of the black bean avacado salsa with this. I paired it with Giada's Quinoa Apple salad and it was a fantastic side. My family said this was their new favorite way to have flank steak.
By Marika's Kitchen
West Bloomfield, MI
on July 16, 2012
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The flavor of the marinade really comes through (marinated overnight. I basically doubled the marinade ingredients for about 3 lbs of skirt steak using Bells Amber Ale. Served thinly sliced grilled steak with a black bean, avocado salsa salad with a lime/olive oil dressing, and brown rice topped with the sautéed marinated onions (my slices too thin to grill without falling through grates. Skirt steak tastes even better cold the next day. My daughter made a wrap with the sliced meat, sautéed onions and the salsa salad for lunch...delicious. I tried this same marinade with bone-in chicken breast combining all ingredients in a large plastic bag. Grilled on med to med-hi heat for about 30 minutes to internal temperature of 145 degrees. Nice grilled chicken but the flavor of the marinade didn't come through as much as with the thinner steak. Will definitely marinade chicken overnight (versus the 6 hour soak I tried this time. Pork tenderloin will be my next attempt.
By pzsiray
Logan, UT
on June 23, 2012
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This was easy to do and the steak tasted great! Will do this again.
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