IPA & Sriracha Marinated Grilled Steak Sandwich

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.

Skirt steak marinated in IPA, sriracha, lime, cumin, and chipotle. Left overnight, grilled hard, rested, sliced thin against the grain. On ciabatta with whatever you want on top. This is a sandwich for people who think sandwiches are serious food. The beer in the marinade does two things: it tenderizes the meat and adds a bitter note that balances the brown sugar and heat. Use a proper IPA with actual hop bitterness; something bland produces a flat marinade. Flank works if you can’t find skirt. Both need to be sliced against the grain or they’re tough regardless of how well you marinated them.


How to Make IPA & Sriracha Marinated Grilled Steak Sandwich

Marinate overnight

Eight hours minimum, twelve is better. The acidic marinade starts breaking down the surface of the meat after about four hours, but the flavor needs more time to penetrate. Anything under four hours and you’re basically just coating the outside.

Room temperature before grilling

Pull the steak from the fridge twenty to thirty minutes before it hits the grill. Cold steak on a hot grill cooks unevenly: charred outside, cold center. Twenty minutes on the counter costs you nothing and produces a more even cook throughout.

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Slice against the grain

Skirt and flank steak have long, visible muscle fibers. Cut across them, not with them. With the grain and you’re chewing through those fibers; against them and each bite is short, tender, easy. Rest the steak ten minutes first, then cut on a slight diagonal for wider slices.


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IPA & Sriracha Marinated Grilled Steak Sandwich


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  • Author: Maggie Cubbler
  • Total Time: 27 minutes
  • Yield: Serves 2
  • Diet: Omnivore

Description

Sweet and spicy marinated steak, grilled to perfection. Topped with fresh veggies on toasted ciabatta.


Ingredients

Units Scale
  • 3 cloves minced garlic
  • 1/2 cup beer
  • 2 limes juice
  • 2 tbsp sriracha (or other hot sauce)
  • 2 tbsp dark brown sugar (or dark muscovado sugar)
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground chipotle powder
  • 2 tsp paprika
  • 2 tsp salt + 1 tsp ground black pepper
  • 2 lbs (900 g) skirt or flank steak

Instructions

  1. Combine all marinade ingredients in a bowl.
  2. Place the steak in a large plastic bag or bowl and cover with the marinade. Refrigerate overnight.
  3. Preheat the grill to high heat. Remove the steak from the marinade and allow it to warm to room temperature for 20–30 minutes. Discard the used marinade.
  4. Grill the steak for 5–6 minutes per side for medium-rare. Allow to rest for 10 minutes.
  5. Slice the steak thinly against the grain.
  6. Place the steak on toasted ciabatta and top with lettuce, tomato, and your choice of sauce.

Notes

  • For a richer marinade, use a higher quality IPA with noticeable hop flavor.
  • To prevent the steak from drying out, ensure it reaches room temperature before grilling.
  • Leftover steak can be stored in the refrigerator for up to 3 days and used in salads or tacos.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 600
  • Sugar: 15
  • Sodium: 800
  • Fat: 35
  • Saturated Fat: 10
  • Unsaturated Fat: 20
  • Carbohydrates: 45
  • Fiber: 5
  • Protein: 40
  • Cholesterol: 100

Frequently Asked Questions

Does the type of IPA matter for the marinade?

A standard West Coast IPA with citrus and pine notes works well. Avoid heavily fruited or hazy IPAs, as they can make the marinade too sweet. Any hoppy beer with some bitterness will do.

Can I use a grill pan instead of an outdoor grill?

Yes. Preheat the grill pan over high heat until it’s smoking. Cook times stay the same at 5 to 6 minutes per side. Open a window, because it will produce smoke.

How thin should I slice the steak for sandwiches?

Aim for slices about 1/4 inch thick, cut against the grain. This is easier after the 10-minute rest because the juices redistribute and the meat firms up slightly.

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