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.
By Maggie Cubbler
- 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
- Combine all of the marinade ingredients in a bowl.
- Place the steak in a large plastic bag or bowl and cover with the marinade. Refrigerate overnight.
- 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.
- Grill the steak for about 5-6 minutes each side for medium-rare. When finished, allow to rest for about 10 minutes.
- Slice as thinly as you care to AGAINST THE GRAIN. This is important, or you'll have tough, stringy beef on your sandwich.
- Place on toasted ciabatta and then top with lettuce, tomato, and your choice of sauce. I prefer a nice, fresh chimichurri.
Maggie Cubbler is a beer-and-food-loving Yankee living in North Yorkshire, England. When she's not pulling pints at a traditional Yorkshire pub, she devotes her time to her Labrador, husband, and working on her blog: Loaded Kitchen. She loves to pair beer with food, cook with beer, and drink a (half) pint or two with the natives. Besides blogging and drinking, Maggie is currently studying to become a certified Cicerone while trying to figure out why Yorkshire men like lime cordial syrup in their lagers. Take a swing by her blog and check out the party in her pans.