Beer-Marinated Skirt Steak Tacos with Dogfish Head Grateful Dead Juicy Pale Ale

Name: Two Rivers Marketing
Price range: $

On this week’s episode of Better With Beer, Grant Gillon turns up the flavor with beer-marinated skirt steak tacos featuring Dogfish Head’s Grateful Dead Juicy Pale Ale. The bright, citrus-forward profile of the beer helps tenderize the steak while adding a fresh, hoppy kick. Finished off in taco form, it’s a simple yet standout dish perfect for weeknights or entertaining.

https://youtu.be/Cwr1lqlQCk8

Beer-Marinated Skirt Steak Tacos with Dogfish Head Grateful Dead Juicy Pale Ale
Serves 4–6

Ingredients

For the marinade

2 lbs skirt steak
12 oz Dogfish Head Grateful Dead Juicy Pale Ale
1/2 cup cilantro, chopped
1/2 yellow onion, roughly chopped
4 cloves garlic
1 jalapeño, seeded (optional)
1 tablespoon kosher salt
1 teaspoon black pepper
For serving

12 corn or flour tortillas
1/2 white onion, finely chopped
1/2 cup fresh cilantro, chopped
lime wedges (optional)

Method

1) Marinate (24 hours)

In a blender or food processor, combine:

beer
cilantro
onion
garlic
jalapeño (if using)
salt
pepper
Blend until mostly smooth.

Place the skirt steak in a zip-top bag or shallow dish and pour the marinade over it.

Refrigerate for 24 hours, turning once if possible.

Chef note: because this is a beer-based marinade, 24 hours is perfect for flavor without breaking the texture down too much.

2) Grill

Remove the steak from the marinade and pat lightly dry.

Discard the marinade.

Grill over medium-high heat for about 3–4 minutes per side, depending on thickness, until medium rare (130–135°F).