Skirt Steak Marinated in Beer with Polenta & Roasted Red Pepper

This dish is stupid easy, relatively cheap, and gosh darn delicious – all of which are perfect for a midweek meal. From start to finish it’ll take less than 45 minutes (if you don’t count the marinating time). Try to wake up and put the marinade together before you leave for work. It’ll take around 5 minutes and that’s calculated in I-haven’t-had-a-coffee-yet time. Cuts of meat like the flank steak need those extra minutes to live up to their full potential. Not a morning person? Put the marinade together the night before.

INGREDIENTS

MARINADE

  • 2-4 cloves of minced garlic
  • 3 tbs. olive oil
  • 2 tsp. dijon mustard (optional)
  • 8 ounces of a darker beer, we used a doppelbock because it’s what was in the fridge. Medium bodied, darker beers work best in this dish. Think dark lager, porter, or brown ale.
  • Splash of  Worcestershire sauce (optional)
  • Splash of balsamic vinegar
  • an herb – we used dried rosemary, but fresh is almost always better
  • 2 tsp. fresh ground black pepper
STEAK!
  • 2 lbs. of flank, hanger, or skirt steak
POLENTA
  • 2 cups polenta
  • 6 cups water
  • 3 tbs. butter
  • lots of parmesan cheese, 1/2 to 1 cup
ROASTED RED PEPPER SALAD
  • 2 cups arugula
  • 1 large red pepper
  • 1 lemon
  • olive oil
  • salt and pepper
SAUCE
  • 4 ounces of the beer you used in the marinade
  • 2 tbs. balsamic vinegar
  • rosemary or thyme
  • honey
  • salt & pepper
STEPS
MARINADE

  1. Whisk together the marinade ingredients until well combined.
  2. Pour the marinade into a large bag or in a shallow dish with deep sides.
  3. Place the steak in the marinade
  4.  Seal the bag or cover the dish tightly with plastic wrap and store in the fridge for 6 hours to 1 day, turning occasionally.
  5. Remove the meat from the marinade and pat dry. Allow to sit at room temperature.
ROASTED RED PEPPER
  1. Begin roasting the red pepper over a burner and turn until the skin is blackened and delicious.
  2. Place the pepper in a small bowl and cover with plastic wrap. Allow to sit for ~10 minutes. The steam will cause the skin to loosen which will make the pepper easier to peel.
  3. Remove the charred skin from the pepper. I find this is easiest to do with slightly wet hands. Do not rinse the pepper, though!
  4. Slice the red pepper into ribbons.
POLENTA
I start the polenta while the pepper is roasting
  1. While the pepper is resting, bring the salt and water for the polenta to a boil in a large, deep pan. Once the water comes to a boil, gradually stir in the polenta.
  2. Stir frequently for ~20 minutes until the mixture thickens and begins to pull away from the sides of the pan.
  3. Stir the butter and cheese into the polenta and season with salt and pepper to taste. Place a lid on the polenta and set aside.
Grab a helper if needed!

STEAK

  1. Heat a heavy bottomed pan to cook the steaks. My favorite is cast iron.
  2. Season the steak on both sides with salt and pepper.
  3. Place a very small amount of oil (not olive) in the pan.
  4. Place the steaks in the pan when the oil sizzles if you place the corner of the meat in.
  5. Do not move the steak until it needs to be flipped. Don’t disrupt the browning! This will take about 5 minutes per side.
  6. They are ready when a thermometer registers 125-130F for medium rare. Cook a little longer if you prefer your steak to be medium. Try not to cook to well done — skirt steaks don’t handle overcooking as well as other cuts of meat.
  7. Allow to rest!
  8. Cut the steak into thin slices against the meat grain.
SAUCE
  1. While the meat rests, add 4 ounces of beer and 2 tbs of balsamic vinegar to the pan to deglaze. Add a couple of sprigs of rosemary or thyme.
  2. Cook over medium heat until the liquid reduces by half.
  3. Turn off heat and add a spoonful of honey.
  4. Season with salt and pepper.
  5. Remove the herbs.
  6. Taste! Depending on the beer and your preferences, it may need additional seasoning, acidity, or sweetness.
SALAD
  1. Dress the arugula with salt & pepper and oil & lemon juice.
  2. Toss with the red pepper slices.
Plate it up and enjoy!
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1 Comment

Filed under Cooking with Beer, Recipes, Red Meat

One response to “Skirt Steak Marinated in Beer with Polenta & Roasted Red Pepper

  1. Online Boutique

    Underclothes transpired a little bit

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