When grilling meat, I normally follow the Brazilian rule of using only salt as seasoning.  We are all about the flavor of the beef, preferring not to mask it with spices and rubs. But, I thought that Marcella’s take on skirt steak was too tempting to pass.   She marinates the meat in beer and soy sauce, and also adds orange slices to the party.  I normally reach for lemons or limes, but whenever I use oranges in cooking I am  surprised by how much I enjoy their subtle citric tone, a tad less aggressive.   We both loved the flavor they imparted to the meat… the beer definitely comes through loud and clear.  I marinated the meat from early morning to dinner time.


(adapted from Mexican Made Easy)

1 orange, thinly sliced
1/2 onion, thinly sliced
1 garlic clove, smashed
2 + 1/2 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce
In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and the garlic 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 grill on medium-high heat. Remove the meat from the marinade and discard the marinade. Grill the steak to your taste,  about 4 minutes on the first side and 3 minutes on the second for medium-rare.
Let the meat rest, tented with foil, for 10 minutes before slicing it.
to print the recipe, click here
Comments:  Skirt-steak is one of the busy cook’s best friend!  Less than 10 minutes on the grill and you are on your way for a tasty dinner.  Now, if not only you are very busy but you also don’t have a functional kitchen, this type of meal will be a life-saver.   I like to wrap the meat in large butter lettuce leaves, top with salsa and/or guacamole, but this time I made it even simpler and only added fresh, juicy tomatoes, salt, pepper, and a sprinkle of grated Cotija cheese, just to keep it on the Mexican environment…   😉 Of course, corn or flour tortillas, fajita-style are the most authentic way to go.
The same marinade worked great on chicken thighs, as you may remember from a recent post.  I marinated the chicken the whole day in the beer-soy-oranges, roasted low and slow with the skin side down, then flipped the pieces to have the skin up, and finished them off under the broiler.

ONE YEAR AGO:  Secret Recipe Club: Corn Chowda

TWO YEARS AGO: Page-A-Day Calendar (Pits and Chief 5 minutes of fame…)

THREE YEARS AGO: Home Sweet Home (our beloved Pits in one of his last photos)



  1. With a lot of love across the Pond, I DO differ! I seem to marinate or dryrub most of the beef I grill [oops, methinks youy say ‘griddle’🙂 !] I think your recipe is absolutely delightful: beer added to the citrus ~ Going by Down Under current prices I find bone-in blade such a beautiful piece of meat to grill ! Given a couple of days yours will be on the menu! Hope you have ‘receovered’ from your lovely wedding trip!!


    • You are a too kind! I have to go back to bread baking once our kitchen is done. You have no idea of our cooking conditions right now (keep in mind this post has been scheduled more than 10 days ago!)


  2. Beer marinades are quite popular at home as well (though I’ve yet to attempt it!) your steak looks cooked to perfection Sally. It didn’t know about the Brazilian preference for salt alone — very cool — I often do salt/pepper (or Montreal steak spice, my runner-up fave) so simple but perfect. Have a luvely weekend Sally!🙂

    (the “B” food groups…heehee… now you can add ‘beer’ to the beef and bread ;-)).


    • Montreal steak spice…. hummm….. I might have to investigate that one!

      B food group is funny indeed – now, would you believe I don’t drink beer at all? Never learned to enjoy it, to me it tastes bitter…


    • Our dinner tonight was roast chicken from the grocery store, and asparagus. Nothing else. It’s very very hard to cook at home right now, but I know it’s just a matter of days until we step on the plane on Wednesday and by the time we come back life will be easier and easier!

      (great to see you here!)


  3. Pingback: Steak and Delicious Beer for Halloween | Delicious Steak: Pros and Cons

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