As part of our Summer Grilling Guide yesterday, we poured out a stout interview with chef Andrew Gerson of the Brooklyn Brewery on everything barbecue and beer.
As a bonus, Gerson sent over recipes for his favorite marinade and the Brooklyn Brewery Grilled Black Chocolate Stout Skirt Steak. Read, try and enjoy:
Recipe: Grilled black chocolate stout marinated skirt steak with Cilantro Chimmichurri to pair with Brooklyn Brown Ale.
Ingredients
- 1 lb skirt steak
- 1 bottle Black Chocolate Stout
- Salt and pepper
- Olive oil
For Chimmichurri:
- 1 bunch Cilantro
- ½ cup apple cider vinegar
- 2 tbsp honey
- Salt (to taste)
- Black pepper (to taste)
- 1 tsp Cayenne pepper
- 2 cloves garlic
- ¼ cup EVO
Preparation: For skirt steak, liberally salt and pepper the skirt steak cover with one bottle of Black Chocolate Stout and marinate in the refrigerator overnight or at least four hours.
Pat dry and lightly dress with oil. Grill to medium rare (hash marks). Let rest and cut in strips.
For Chimmichurri, clean Cilantro. Put all ingredients in blender and blend until smooth.
Plating: A light sprinkle of Malden salt on top of the meat and then drizzle with Chimmichurri.
