Ingredients
- 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
- ¼ cup olive oil
- 3 tablespoons dark brown sugar
- 3 cloves garlic, chopped
- 1 tablespoon hot pepper sauce (such as Crystal ®)
- 2 pounds skirt steak, or more to taste
Why You'll Want This Again
Tips From The Kitchen
- Cook the steak over high heat for a quick sear and to keep it juicy.
- Let the steak rest for 5 minutes before slicing to retain the juices.
Step 1
Stir together the beer, olive oil, vinegar, brown sugar, garlic, and hot sauce in a glass or ceramic bowl until everything’s well combined. Pop the steak into the marinade, making sure it’s fully coated. Cover the bowl with plastic wrap or a lid and let it sit in the fridge for at least 8 hours, or overnight if you have the time.
Step 2
When you’re ready to cook, heat up your grill to high and give the grates a quick brush with oil to keep the steak from sticking. Take the steak out of the marinade, giving it a little shake to get rid of any extra liquid, then toss the marinade.
Step 3
Grill the steak for about 5 to 6 minutes on each side. You’re aiming for the meat to feel firm but still have a nice pink, juicy center—an instant-read thermometer should register around 130°F for medium-rare. Once it’s done, let it rest for a few minutes so the juices settle before slicing and serving.
