Grilled Stout Skirt Steak

01Method

1. 1

   Combine the beer, diced onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce in a large glass or ceramic bowl, whisking until blended. Submerge the skirt steak in the marinade, turning to coat all sides. Cover tightly with plastic wrap and refrigerate for 6 to 24 hours.

2. 2

   Heat an outdoor grill to high and lightly oil the cooking grate before use.

3. 3

   Lift the steak from the marinade, letting any excess drip off. Discard the leftover marinade.

4. 4

   Grill the steak over high heat, about 4 to 5 minutes per side, until the center is reddish-pink and juicy. An instant-read thermometer at the thickest part should register 130°F (54°C). Move the meat to a plate and allow it to rest for about 10 minutes before serving.