Beer-Marinated Grilled Skirt Steak
Marinate your skirt steak in layers so that every bite gets packed with flavor. Dovetailing Tip: Cook an extra 3 pounds of steak, use 1 1/2 pounds day 3 in Steakhouse Pasta and 1 1/2 pounds day 5 in Steak Sandwiches.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 43
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 43
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
