IPA & Sriracha Marinated Grilled Steak Sandwich
Recipe Type: Main
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
The ale brings this big sweet malty kick with an interesting touch of spice that melds well with the heat from the sriracha and other spices.
  • 3 cloves of garlic, minced
  • ½ cup (120ml) beer
  • juice of 2 limes
  • 2TB sriracha (or other hot sauce)
  • 2TB dark brown sugar (or dark muscovado sugar)
  • 2TB olive oil
  • 2tsp ground cumin
  • 2tsp ground chipotle powder
  • 2tsp paprika
  • 2tsp salt + 1tsp ground black pepper
  • 2 pounds (900g) skirt or flank steak
  1. Combine all of the marinade ingredients in a bowl.
  2. Place the steak in a large plastic bag or bowl and cover with the marinade. Refrigerate overnight.
  3. While preheating the grill to high heat, remove the steak from the marinade and allow to warm up in room temperature for about 20-30 minutes. Discard the used marinade.
  4. Grill the steak for about 5-6 minutes each side for medium-rare. When finished, allow to rest for about 10 minutes.
  5. Slice as thinly as you care to AGAINST THE GRAIN. This is important, or you'll have tough, stringy beef on your sandwich.
  6. Place on toasted ciabatta and then top with lettuce, tomato, and your choice of sauce. I prefer a nice, fresh chimichurri.
Recipe by Honest Cooking at https://honestcooking.com/hop-rod-rye-and-sriracha-grilled-steak-sandwiches/