Skirt Steak Braised in Stout

A rich and hearty dish transforms tender skirt steak into a flavorful meal by slow-cooking it in a robust stout beer. Perfect for cozy dinners, it’s a delicious way to savor bold, deep flavors with minimal effort.

Helpful Kitchen Tips

Sear the steak well before braising to develop a rich crust and deeper flavor.
Use a good quality stout for the best taste; avoid overly sweet or flavored varieties.
Let the meat rest after cooking to keep it juicy and tender.

Ingredients 0/6

1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®) ¼ cup olive oil 3 tablespoons dark brown sugar 3 cloves garlic, chopped 1 tablespoon hot pepper sauce (such as Crystal ®) 2 pounds skirt steak, or more to taste

Why This Dish Is A Crowd Favorite

This dish combines the rich, deep flavors of stout with tender, juicy meat. The braising process makes the steak melt-in-your-mouth soft while adding a wonderful complexity. It’s a comforting meal that feels special but is easy to prepare.

Step 1

In a glass or ceramic bowl, whisk together the beer, olive oil, vinegar, brown sugar, garlic, and hot sauce until the marinade is smooth. Add the steak to the bowl and turn it around to make sure it’s fully coated. Cover the bowl with plastic wrap or a lid and pop it in the fridge to marinate for at least 8 hours, or overnight if you have the time.

Step 2

When you’re ready to cook, heat up your grill to high and give the grates a quick brush with oil to prevent sticking. Take the steak out of the marinade and let any extra drip off—discard the marinade.

Step 3

Place the steak on the grill and cook it for about 5 to 6 minutes per side. You’re aiming for the meat to firm up but still be juicy and a nice reddish-pink in the middle. If you have a meat thermometer, look for about 130°F (54°C) for medium-rare. Once it’s done, let the steak rest for a few minutes before slicing and serving.

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Suggestions

Serve with creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce. Roasted root vegetables or a simple green salad also pair nicely, balancing the richness of the dish.

How To Store Leftovers

Allow the meat and sauce to cool completely before storing. Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid drying out the steak.

Frequently Asked Questions

Can I use a different type of beer for the marinade?

Yes, you can substitute with other dark beers like porters or even a rich ale, but Irish stout gives the best flavor balance.

How long should I marinate the steak for best results?

Marinate for at least 8 hours, preferably overnight, to allow the flavors to fully penetrate the meat.

Can I cook the steak without a grill?

Yes, you can cook it in a hot cast-iron skillet or under the broiler, but grilling adds a nice smoky flavor.

What is the best way to tell when the steak is done?

Use a meat thermometer aiming for 130°F (54°C) for medium-rare, or check that the meat is firm but still juicy.

Should I discard the marinade before cooking?

Yes, discard the marinade to avoid any bacteria from raw meat and to prevent flare-ups on the grill.

Can I use a different cut of steak instead of skirt steak?

You can substitute with flank or hanger steak, but skirt steak provides the best texture for this recipe.

How should I slice the steak after cooking?

Let the steak rest, then slice thinly against the grain for the most tender bites.

Is it necessary to oil the grill grates before cooking?

Yes, lightly oiling helps prevent the steak from sticking and ensures a nice sear.