Recipe by iris5555
From Sunset magazine. Preparation time does not include minimum of 5 hours marination time.
Top Review by Susiecat too
This is an amazingly flavored marinade! I made a few changes in the recipe due to having slightly different things on hand. I used white onions instead of red, and used beef brisket instead of skirt steak. (Because of that big change, I grilled it over lower heat, for a longer time, until medium doneness.) I also added the salt and cumin directly into the marinade, only because (oops!) I scanned the directions too quickly and that's what I thought it said to do. I used Fat Tire for the beer. Also, I didn't use chipotle hot sauce because my kids think it's too spicy, but used a similarly flavored ancho sauce that has the same kind of smokiness but less heat. All that said and done, this is one OUTSTANDING marinade! The meat was delicious! My husband and kids gave it a resounding 5-stars, said they thought it broke the scale and ought to have been 6 stars. Thanks, bobo! Made for PAC Fall 2008.
- 2 (907.18-1360.77 g) skirt steaks, trimmed of membrane and excess fat
- 340.19 g beer
- 59.14 ml fresh orange juice
- 59.14 ml fresh lime juice
- 29.58-44.37 ml chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
- 29.58 ml minced garlic
- 22.18 ml coarse kosher salt
- 7.39 ml ground cumin
- 3 large red onions, cut into 1/2-in .-thick slices
- 12 (96 inch) flour tortillas, warmed
- lime wedge
Directions See How It's Made
- Cut each steak in half crosswise.
- Put in a large resealable plastic bag.
- Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
- Seal bag and refrigerate at least 5 hours and up to overnight.
- Prepare a gas or charcoal grill for medium-high heat.
- Drain meat and discard marinade.
- Mix salt and cumin and rub into meat.
- Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
- For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
- After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
- With a sharp knife at a slight diagonal, cut across grain into thin strips.
- Serve meat and onions with tortillas, lime wedges, and hot sauce.