Sizzling Skirt Steak with Rich Stout Glaze

Ingredients

• One bottle of rich Irish stout beer (like Guinness®), measuring 12 fluid ounces
• 1/4 cup of flavorful olive oil
• 1/3 cup of tangy red wine vinegar
• 3 tablespoons of deep dark brown sugar
• Chopped garlic, 3 cloves for a robust flavor
• A tablespoon of zesty hot pepper sauce (like Crystal®)
• Around 2 pounds of skirt steak, or adjust to suit your preference

Step 1

Combine beer, olive oil, vinegar, brown sugar, minced garlic, and a dash of hot sauce in a glass or ceramic bowl, whisking until the marinade achieves a velvety consistency. Submerge the steak in the marinade, ensuring it is fully coated. Seal the bowl with a lid or plastic wrap and let it marinate in the refrigerator for a minimum of 8 hours, or ideally overnight for enhanced flavor infusion.

Step 2

Prepare an outdoor grill by preheating it to high heat, then lightly greasing the grate to prevent sticking.

Step 3

Retrieve the steak from the marinade, allowing any excess liquid to drip off, and dispose of the remaining marinade.

Step 4

Grill the steak on the preheated grill, flipping it only once, until it reaches a medium-rare doneness, characterized by a slightly firm texture with a pinkish-red hue and a juicy center. This typically takes about 5 to 6 minutes per side. Confirm the steak's readiness by inserting an instant-read thermometer into the center; the temperature should register at 130 degrees F (54 degrees C). Allow the steak to rest for 2 to 3 minutes before slicing and serving to ensure optimal juiciness and flavor distribution.