I am a total sucker for a decent coupon; I mean, I won’t bother with one for stuff I don’t normally use, but who can turn down a coupon for beef? Only, it was a coupon for skirt steak, which is not a cut I have much experience with. Hmmm. A quick trip to da Google and a little rummaging in the downstairs fridge for a beer, and a plan began to come together.
I love it when that happens.
•1-1/2 to 2 lb skirt steak
•1 tbsp Caribbean Calypso Seasoning
or use some citrus zest and mebbe a bit of
crushed red pepper or chili powder
•1 onion, sliced
•1 bottle beer
•1/2 cup Worcestershire Sauce
•1 tsp Aleppo Pepper
•1 tsp Tellicherry Pepper
•1/2 tsp dried minced garlic
•Barbecue sauce (I used mine)
And yes – I DID use Bud Light Lime beer, ’cause it was all we had in the fridge (I normally try to keep at least a few cans of good cheap beer for just such times as this). I was a little concerned about the Light bit and the Lime bit, but it actually turned out pretty decently, especially with the zest-heavy Caribbean Calypso Seasoning.
Pop the steak into a gallon-sized zipper bag, then add the beer, the seasonings, the sliced onion – everything, as a matter of fact, except for the barbecue sauce – seal the bag, squish everything together to blend, and stash in the fridge overnight.
When ready to grill, remove the steak from the marinade (discard the marinade) and allow to come to room temperature while you heat your grill.
Using my kitchen grill set on high, I grilled the steak four minutes per side to get a bit of a char – actually, two minutes per side uncovered to get the charred look, then two minutes covered, then flip and repeat.
Brush the steak with the sauce and cook -sauce side down for another two minutes, then brush the top with sauce, flip, and cook for one last two minute stretch.
We had ours with a new version of oven fried sweet potato fries (coming tomorrow), and a tossed salad with dairy-free Spicy Russian Dressing for Rich and all the sour cream-y goodness that is my Best! Thousand Island Dressing for me.
Oh, and just a dab of Rémoulade on the side for those spicy fries.