This recipe combines the rich flavors of a dark stout with tender skirt steak for a deliciously bold meal. It’s perfect for a cozy dinner that feels special without any fuss.
Start by mixing together the beer, olive oil, vinegar, brown sugar, garlic, and hot sauce in a glass or ceramic bowl until everything’s well combined. Pop the steak into the marinade, making sure it’s fully coated. Cover the bowl with plastic wrap or a lid and let it sit in the fridge for at least 8 hours, or overnight if you have the time.
When you’re ready to cook, heat up your grill to high and give the grates a quick brush with oil to keep the steak from sticking. Take the steak out of the marinade, giving it a little shake to get rid of any extra liquid, then toss the marinade.
Grill the steak for about 5 to 6 minutes on each side. You’re aiming for the meat to feel firm but still have a nice pink, juicy center—an instant-read thermometer should register around 130°F for medium-rare. Once it’s done, let it rest for a few minutes so the juices settle before slicing and serving.
- Marinate the steak for at least 2 hours to allow the stout to fully penetrate the meat.
- Cook the steak over high heat for a quick sear and to keep it juicy.
- Let the steak rest for 5 minutes before slicing to retain the juices.
This recipe combines the rich, deep flavors of stout beer with the bold taste of skirt steak. The beer tenderizes the meat while adding a subtle bitterness that balances the savory notes. It’s a perfect dish for those who enjoy robust and hearty flavors.
Serve the steak with roasted vegetables or a fresh green salad to balance the richness. A side of mashed potatoes or grilled corn also pairs well, enhancing the hearty flavors in the dish.
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the meat. Avoid freezing if possible, as the texture may change.
