This recipe combines the rich, malty flavors of stout beer with tender skirt steak for a deliciously bold grilled meal. Perfect for a weekend barbecue, it’s easy to prepare and sure to impress your guests.
In a large glass or ceramic bowl, whisk together the beer, chopped onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce. Add the skirt steak to the bowl and toss it around so it’s nicely coated. Cover the bowl with plastic wrap and pop it in the fridge to marinate for anywhere from 6 to 24 hours.
When you’re ready to cook, heat up your grill to high and give the grates a quick brush with oil to prevent sticking. Take the steak out of the marinade and let any extra drip off—then toss the leftover marinade.
Place the steak on the hot grill and cook it for about 4 to 5 minutes on each side. You’re aiming for a nice reddish-pink center, so if you have a meat thermometer, look for around 130°F. Once it’s done, transfer the steak to a plate and let it rest for about 10 minutes before slicing and serving.
- Marinate the steak for at least 4 hours, or overnight for the best flavor.
- Preheat the grill to high heat to get a nice sear and grill marks.
- Let the steak rest for 5-10 minutes after grilling to keep it juicy.
This dish combines rich, bold flavors with a tender, juicy steak. The stout marinade adds a deep, slightly bitter sweetness that enhances the meat’s natural taste. It’s perfect for a casual barbecue or a special dinner.
Slice the steak thinly against the grain and serve it with grilled vegetables or a fresh salad. It also pairs well with roasted potatoes or a tangy chimichurri sauce for added brightness.
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid drying it out. The marinade can be kept separately and used as a sauce if properly cooked.
