Grilled Beer Steak Recipes

JUICY & FLAVORFUL BEER MARINATED STEAK

Steps:

• Prepare a non-reactive container or freezer bag appropriately sized for the steak(s). Thinly slice shallot, mince or roughly chop the garlic. Pick the thyme leaves (optional).
• Add all marinade ingredients to container (beer should be last) and whisk until well combined. Add steak and make sure it is well covered with marinade.
• Marinate for 3 to 24 hours, covered and refrigerated. Occasionally move the steak around to ensure all of its surfaces are adequately accessed by the marinade. Bring to room temperature before cooking.
• Heat grill (or pan/griddle) to medium-high to high heat. Scrape marinade off the steak surface and discard. Pat dry steak and season lightly with salt and pepper. Grill or sear for about 3-5 minutes per side, flipping once until your desired doneness is reached. (See steak temperatures below).
• Remove from the grill and rest the steak before slicing/serving. You may lightly cover it with foil while resting.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

BEER-MARINATED GRILLED SKIRT STEAK

Steps:

• In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces 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 barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.