IPA Marinated Skirt Steak with Chimichurri

This week is about cooking with beer. I had a case of Bear Republic Racer 5 IPA and a skirt steak in my freezer, so it seemed like the logical choice to make a South American inspired dish.

A few notes – the skirt steak I used was very thin, so I just cooked it on the stovetop. This recipe would work well with a thicker cut like a flank steak, or even something like London broil. You’ll want to sear a thicker piece of meat on the stove, and then transfer it to the oven to finish. Or you could just grill it, in which case I’m envious of you.

Also, I know what you’re thinking – chimichurri is made with parsley. Well, my parsley is just starting to bloom, but I have tons of arugula and a decent amount of cilantro already sprung up, so that’s what I went with.

Steak:

1 two-pound skirt steak

1 cup India Pale Ale

½ cup olive oil

¼ cup lime juice

3 chipotles in adobo, chopped

3 cloves garlic, chopped

¼ cup diced white onion

2 teaspoons oregano

½ teaspoon black pepper

Mix everything but the steak together in a large Ziploc bag. Taste and adjust seasonings. Add the steak, and refrigerate for 4 to 6 hours. Remove the meat from the marinade, and wipe off any bits that are sticking to it. Salt the meat liberally, and cook on a cast iron skillet over medium-high/high heat, flipping occasionally, until the meat reaches 125-130°F.

Chimichurri:

¼ cup arugula, chopped

¼ cup cilantro, chopped

¼ cup India Pale Ale

¼ cup white vinegar

½ cup extra virgin olive oil

3 cloves garlic, diced

1 teaspoon crushed red pepper flakes

1 tablespoon dried oregano

1 teaspoon salt

Mix all ingredients, whisk well before serving at room temperature. Can be kept refrigerated, tightly covered, for 2 to 3 weeks.