Grilled Skirt Steak with Horseradish Sauce

I love cooking with spirits! I’ve prepared all sorts of recipes using wine, vodka, rum… but lately, I’ve been experimenting a lot with beer.  My family in Venezuela often used it to braise and to marinate; our famous “Carne en Vara” (beef on a stick) marinates in beer overnight with garlic, herbs, and spices. Mmm!

I’m not very familiar with all the different types of beer found in the US; there seems to be SO many! Growing up I was only exposed to pale lagers and Venezuelan beers like ‘Polar’ and ‘Regional’.

I went on a little journey and started with what I know best, a Pale Ale, to create my “Beer-marinated roasted pork in banana leaves“; the beer sauce is rich and has an amazing flavor. I decided to use pork again to pair with the Red Ale;  my “Spare Ribs with Chipotle and Red Ale” came out spicy, sticky, and sweet. Really yummy!

To complete the trio, I am now cooking with a Dark Ale and pairing it with a skirt steak. A quick, 30-minute marinate infuses the beef with an amazing flavor that goes great with the light horseradish sauce. I use organic, grass-fed beef, which is healthier and leaner; if you think your steak get too tough without a lot of ‘marble’ (er, fat), don’t worry, beer makes for a great meat tenderizer!

You can make this dish in NO time (so NO excuses!), that way you control the quality of the ingredients. Get organic ingredients and avoid added hormones, preservatives, and chemicals. As you’ve heard me say so many times in my posts, eating at home is ALWAYS better.

Hope you try one of these dishes and get cooking!

Grilled Skirt Steak with Horseradish Sauce

Ingredients

  • ¼ cup fresh horseradish, grated
  • 2 tbsp plain Greek yogurt
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fresh lemon juice
  • 2 lb skirt steak, trimmed
  • 1 tsp canola oil
  • Coarse sea salt
  • Freshly ground pepper
  • ¼ tsp cumin, ground
  • ¼ tsp cocoa powder
  • 1  10-0z bottle of brunette ale

Preparation

In a small food processor, mix horseradish, yogurt, olive oil, and lemon juice; season with salt and pepper. Process until creamy and store in refrigerator until ready to serve.

Pat steaks dry, drizzle steak with canola oil, and season salt, pepper, and cumin. Rub with hands on both sides. Place on shallow, small baking tray and pour beer so that it covers steak almost completely. Let marinate for at least 30 minutes.

Prepare grill to cook over direct heat.

Oil rack and grill steaks for about 8 minutes total, turning over once for medium-rare. Remove from heat and allow resting for 5 minutes, tenting loosely with aluminum foil.

Plating

Sliced steak thinly and serve with horseradish sauce. This dish goes great with roasted potatoes and an upland cress salad!

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