We all enjoy a nice, cold brew on any given Sunday. Once in a while we’ll see a fellow craft beer lover post about a delicious meal they created with one of our beers. In a world of french fries and Chinese take-out, we want to turn it up a notch when we cooking a homemade meal. What better way to put a recipe over the top than with your favorite craft beer?

This week, we have a succulent skirt steak marinade using our Rod Bender Red Ale. Skirt steak is a fairly inexpensive cut of meat requiring a little bit more effort than your typical piece of steak. But with a good, hot grill and our Rod Bender Marinade, your skirt steak will transform into a masterfully cooked main course will have you hooked from the first bite.

Rod Bender Marinade for Grilling Skirt Steak


2 – 3 lbs Skirt Steak (excess fat and silver skin removed)

3 cups Rod Bender Red Ale

3 cups Orange juice

½ cup Worcestershire sauce

½ cup Light soy sauce

¼ cup Red wine vinegar

1 Tbsp Salt

1 Tbsp Powdered garlic

1 Tbsp Powdered onion

½ Tbsp Crushed red pepper

½ Tbsp Dry mustard

Combine the Rod Bender Red Ale, orange juice, Worcestershire sauce, soy sauce and vinegar in a container large enough to hold the marinade and skirt steak.

Whisk the spices into the marinade.

Add the skirt steak to the marinade, cover and refrigerate for at least 18 hours and not more than 48 hours.

When you are ready to grill the skirt steak, be sure to preheat the grill, remove the skirt steak from and discard the marinade, and cook on high heat about 2 to 4 minutes per side for medium rare.

Let the skirt steak rest 5 to 10 minutes before slicing and be sure to slice against the grain for the most tender results.

Enjoy with a glass or can of Rod Bender Red Ale.


(this will not be shared)
(optional field)

No comments yet.