¼ cup fresh horseradish, grated
2 tbsp. plain Greek yogurt
2 tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
2 lbs. skirt steak, trimmed
1 tsp. grape seed oil
Coarse sea salt
Freshly ground pepper
10oz bottle of brunette ale

In a small food processor, mix horseradish, yogurt, olive oil, and lemon juice; season
with salt and pepper. 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. 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. Sliced steak thinly and serve with horseradish sauce.

Created by Alejandra Schrader on behalf of leading culinary apparel company Chef Works

(Photo: Alejandra Schrader)

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