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.
BEER-MARINATED GRILLED SKIRT STEAK
(adapted from Mexican Made Easy)
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
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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.
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Let the meat rest, tented with foil, for 10 minutes before slicing it.
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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)
FOUR YEARS AGO: Marbled Rye
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!!
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Sally! found your blog
Signed,
a little bird you know
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A little bird I know? You are killing me….. any other clues?
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I found you via Marcia check with her.
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WELCOME!!!!!!!!!!!!!!!!! So nice to see you here…. hope you stay around!
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THank you! I see all kinds of stuff I want try!
I still do your roasted Shrimps shells!
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Recovery is not there yet… Since Moday it’s been a real roller coaster of activities, so I’m hoping this weekend I can recharge my batteries… 😉
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I am definitely getting into using beer more in my savory cooking this fall. Wouldn’t have thought to use it as a marinade, but it’s definitely an awesome idea!
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Did not expect you to comment, as you don’t eat red meat, but maybe you can use the marinade on other stuff! 😉
Thanks for stopping by….
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Nothing beat salt – except the occasional beer 🙂
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Great one!
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Yum.
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Tasty, isn’t i? 😉
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This is a great idea – I am going to try it for our Oktoberfest party. Mexican German fusion-
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Mexican German fusion! What a cool idea! Hope you try this recipe…
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Sally, dear! Looking at this marvelous grilled skirt steak made me wish to have lunch again.
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Well, I am still dreaming about your pao de queijo with Kalamata olives, so there! 😉
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I’ve been making fajitas for years this way (not the same exact recipe, but with beer and fruit juice) and it really does help boost the flavor. This looks delicious!
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I guess beer and fruit juice is a fantastic combo for a meat marinade… I am sold! 😉
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You do such a great job with all the B food groups, namely beef and bread!
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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!)
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I’d like to run out and buy some some beer and oranges just to make this. The sliced beef looks moist and tender.
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I hope you will forgive my next post…. not sure how to break the news for you, but let’s say it involves…… cauliflower!
(SORRY!) 😉
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Have you ever dipped cauliflower florets into a spiced chickpea flour batter and deep fried them? Then dipped the fried florets into cilantro or tamarind chutney? That I’ll actually eat. 🙂
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HA! You are way more adventurous than I thought! It all sounds delicious to me. I rarely deep fry anything at home, but maybe once the new kitchen with a hood is operational… I will give it a go
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The batter mixture is the basis of pakoras/pakodas/bhajis which are various kinds of fritters and another reason for loving Indian food. 🙂 Even plain onion rings are taken to a new level.
I don’t like deep frying either but the results are SO worth the trouble. Like the cannoli that I made recently. (Pats self on back proudly.)
http://a-boleyn.livejournal.com/151070.html … first cannoli post
http://a-boleyn.livejournal.com/151898.html … with ricotta filling
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Cannoli is not for the faint of heart!!!! Definitely worth a pat on the back!
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Now, here’s a chance for me to make Kurt very happy and make an option for me too. He’ll love the beer marinated steak, and I want to try the chicken. The mix of beer and orange sounds great!
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I knew Kurt could enjoy this… you are really nice to cook red meat for him, even though you do not eat it anymore…
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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 ;-)).
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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…
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Now this sounds fantastic for a Friday night dinner..I wish I’d read this before 6:30 pm since I’ve got nothing ready for supper tonight, lol. It might have to be take-out I guess.. I’d rather have this beer marinated steak!! xx
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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!)
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I’d be tempted to just drink the beer, but will try marinating my steak in it next time 🙂
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🙂
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Ohhhhh hellllll yessssss
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Now THAT’S some endorsement! 😉
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I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts. Any way I’ll be subscribing to your feed and I hope you post again soon
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