Grilled skirt steak in a beer marinade
Votes: 4
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Grilled skirt steak in a beer marinade - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg skirt steak (trimmed beef flank)
- 1 orange, thinly sliced with peel
- 1/2 onion, thinly sliced
- 4 cloves garlic, halved and crushed
- Coarse salt and freshly ground pepper
- 1 cup light beer
- 1/2 cup soy sauce
We recommend
Cooking the dish according to the recipe:
- In a wide, shallow baking dish, line the bottom with half the orange slices, half the onion slices, and half the garlic pieces. Season the beef with salt and pepper and place it in the dish on top of the orange and onion. Top with the remaining oranges, onion, and garlic, and pour in the beer and soy sauce.
- Cover with plastic wrap and let the meat marinate at room temperature for 1 hour or refrigerate overnight.
- Preheat the grill to medium-high. Remove the steak from the marinade and discard the marinade. Grill the steak to your desired doneness, about 4 minutes per side, or until medium-rare. Let it rest for 5 minutes before slicing.
Recipe Southwestern Skirt Steak with Cheesy Cornmeal.
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