Skirt Steak with Mexican Beer Marinade

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Recipe intro

This recipe for skirt steak with Mexican beer marinade is a mouthwatering and flavorful dish that will transport your taste buds to Mexico. The marinade, made with Mexican beer, lime juice, garlic, and spices, infuses the steak with a tangy and savory flavor. Grilled to perfection, the skirt steak becomes tender and juicy, making it the perfect centerpiece for any barbecue or dinner party. Impress your guests with this delicious and easy-to-make recipe that captures the essence of Mexican cuisine.

Keywords: skirt steak, Mexican beer marinade, flavorful, tangy, barbecue.

skirt steak with mexican beer marinade recipe details

Skirt steak with mexican beer marinade recipe, recipe Rating: 4.7
Number of votes:119

Make sure you snag enough cerveza to last you through this steak’s four-hour marinade time. Inspired by “Cerveza-Lime Marinade for Beef Steaks,” by CHEFMAN1965
Ready in: 4 hours 25 mins

Ingredients

Makes: 1 steak

• 2 cups minced onion
• 1/2 cup chopped cilantro
• 1/2 cup seeded, minced jalapeno
• 1/4 cup minced garlic
• 1 cup soy sauce
• 1 cup Worcestershire sauce
• 1 cup vegetable oil
• 3/4 cup fresh lime juice
• 1/2 cup Mexican beer
• 1 skirt steak (or more)

Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 4 hours, marinating

1. Combine all ingredients except steak in a large plastic resealable bag. Then add steak and seal bag, turning to coat. Refrigerate for 4 hours to marinate.
2. Heat your gas or charcoal grill to high (Here’s how to tell if it’s high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
3. Oil the grill grate, using an oiled rag.
4. Remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
5. Take the steak off the grill. Let the meat rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.Cook’s Notes

You can use a food processor to chop the vegetables.

Note

Recipe makes about 6 cups of marinade, enough for 12 pounds of steak.