Marinated in beer and garished with a yogurt and horseradish sauce, this grilled skirt steak is easy to prep and a wiz to grill. 

Ingredients

  • ¼ cup fresh horseradish, grated
  • 2 tbsp. plain Greek yogurt
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. fresh lemon juice
  • 2 lbs. skirt steak, trimmed
  • 1 tsp. grape seed oil
  • Coarse sea salt
  • Freshly ground pepper
  • 10oz bottle of brunette ale

Preparation

Step 1

In a small food processor, mix horseradish, yogurt, olive oil, and lemon juice; season with salt and pepper.

Step 2

Process until creamy and store in refrigerator until ready to serve.

Step 3

Pat steaks dry, drizzle steak with oil, and season salt and pepper. Rub with hands on both sides.

Step 4

Place on shallow, small baking tray and pour beer so that it covers steak almost completely. Let marinate for at least 30 minutes.

Step 5

Prepare grill to cook over direct heat.

Step 6

Oil rack and grill steaks for about 8 minutes total, turning over once for medium-rare.

Step 7

Remove from heat and allow resting for 5 minutes, tenting loosely with aluminum foil.

Step 8

Sliced steak thinly and serve with horseradish sauce.