With the Oregon Brewers Festival just around the corner, what better way to celebrate our beverage pride than with two delicious beer recipes? Prime for summer grilling, this beer/marinated steak recipe is moist and flavorful, and the perfect centerpiece for any backyard party. Serve it up with a cool and refreshing beergarita, and your guests will be giving three cheers for beer!
With the Oregon Brewers Festival just around the corner, what better way to celebrate our beverage pride than with two delicious beer recipes? Prime for summer grilling, this beer/marinated steak recipe is moist and flavorful, and the perfect centerpiece for any backyard party. Serve it up with a cool and refreshing beergarita, and your guests will be giving three cheers for beer!
When it comes to marinating, the longer you allow your meat to rest, the better. Be sure to marinate the skirt steak for at least 2 hours, but for best results, marinate in a glass container covered in plastic wrap overnight in the refrigerator.
This marinade can be made using any variety of light-colored lager (I prefer Blue Moon lager because it has a hint of orange peel that pairs well with the recipe). Those without a grill can still make this delicious skirt steak using an oven broiler.
Whether you’re grilling or broiling, be sure to allow ample time for preheating before your meat hits the heat! This skirt steak is perfect for tacos or topped with fresh pico de gallo.
Instructions
Beer steak
Sprinkle both sides of the skirt steak with salt and pepper. In a glass baking dish, place a layer of orange slices, half of the prepared onion slices, chopped garlic and ginger. Drizzle with soy sauce and a dash of lager, and then lay skirt steak on top and cover with remaining orange, onion, garlic and ginger. Pour soy sauce and beer over the skirt steak, cover and allow to marinate for 2 hours at room temperature (or longer in the refrigerator).
Mix pico de gallo ingredients together in a bowl and set aside in fridge. Heat barbecue to medium-high heat or preheat oven broiler. Remove steak from marinade and grill or broil in oven-safe skillet to desired doneness.
For medium-rare, cook approximately 4 minutes per side; for medium-done, 5 to 6 minutes per side. Top with fresh pico de gallo and serve immediately.
Beergaritas
In a large pitcher, slowly stir together beer, tequila, limeade concentrate and ice. Pour into individual salt-rimmed glasses and garnish with lime wedge.
Ingredients
Beer steak
2 lbs skirt steak (approximately)
1 orange, thinly sliced with peel
1 small yellow onion, sliced
4 cloves garlic, coarsely chopped
2 tbsp finely chopped fresh ginger
1 bottle light-colored lager (12 oz)
1/2 cup soy sauce
Kosher salt and fresh ground pepper
Pico de gallo topping
3 tomatoes, seeded and diced
1/2 cup red onion, diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 tbsp cilantro, minced
3 tbsp lime juice (about 2 limes)
Salt and pepper to taste
Beergaritas
24 oz Corona
8 oz silver tequila
1 can frozen limeade concentrate
15 ice cubes
1/2 cup kosher salt (garnish)
lime wedges (garnish)
