THE RECIPE JOURNAL · Main Course
Stout-Glazed Skirt Steak
This rich and savory dish combines the bold flavors of stout beer with tender skirt steak for a mouthwatering meal. Perfect for a cozy dinner, it’s easy to make and sure to impress your guests.
FROM THE KITCHEN • Stout-Glazed Skirt Steak
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a glass or ceramic bowl, mix together the beer, olive oil, vinegar, brown sugar, garlic, and hot sauce until everything is well combined. Add the steak to the bowl and turn it around so it’s fully coated in the marinade. Cover the bowl with plastic wrap or a lid and pop it in the fridge to marinate for at least 8 hours, or overnight if you have the time.
02
Step 2
When you’re ready to cook, heat up your grill to high and give the grates a quick brush with some oil to keep the steak from sticking. Take the steak out of the marinade and let any extra drip off—don’t worry about wiping it clean. Toss the leftover marinade.
03
Step 3
Place the steak on the hot grill and cook it for about 5 to 6 minutes on each side. You’re aiming for the steak to be firm but still pink and juicy inside. If you have a meat thermometer, look for a reading of about 130°F (54°C) for medium-rare.
04
Step 4
Once it’s done, take the steak off the grill and let it rest for a few minutes before slicing and serving. This helps keep all those juices locked in and makes for a tender bite.
Why you’ll love it
This dish offers a rich and bold flavor thanks to the deep, malty notes of stout combined with the tender, juicy skirt steak. It’s a perfect balance of savory and slightly sweet that satisfies meat lovers and pairs well with many sides.
How to serve
Serve sliced thin against the grain with roasted vegetables or a fresh salad. It also works well with creamy mashed potatoes or grilled corn for a hearty meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the meat.
