Grilled Skirt Steak with Horseradish Sauce
{{#rendered}} {{/rendered}}Skirt Steak with a horseradish punch. (By Alejandra Schrader)
Marinated in beer and garished with a yogurt and horseradish sauce, this grilled skirt steak is easy to prep and a wiz to grill.
Cook Time:8 min
Prep Time:30 min
{{#rendered}} {{/rendered}}Total Time:38 min
Servings: 6
Ingredients:
? cup fresh horseradish, grated
{{#rendered}} {{/rendered}}2 tbsp. plain Greek yogurt
2 tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
{{#rendered}} {{/rendered}}2 lbs. skirt steak, trimmed
1 tsp. grape seed oil
Coarse sea salt
{{#rendered}} {{/rendered}}Freshly ground pepper
10oz bottle of brunette ale
Preparation:
In a small food processor, mix horseradish, yogurt, olive oil, and lemon juice; season with salt and pepper.
{{#rendered}} {{/rendered}}Process until creamy and store in refrigerator until ready to serve.
Pat steaks dry, drizzle steak with oil, and season salt and pepper. Rub with hands on both sides.
Place on shallow, small baking tray and pour beer so that it covers steak almost completely. Let marinate for at least 30 minutes.
{{#rendered}} {{/rendered}}Prepare grill to cook over direct heat.
Oil rack and grill steaks for about 8 minutes total, turning over once for medium-rare.
Remove from heat and allow resting for 5 minutes, tenting loosely with aluminum foil.
{{#rendered}} {{/rendered}}Sliced steak thinly and serve with horseradish sauce.