Grilled Skirt Steak with Horseradish Sauce by Alejandra Schrader

Skirt Steak

Without any formal training, Alejandra embarked on a culinary journey filled with bold flavors, textures, and her love of global cuisine.  Her blog, Cook Global. Eat at Home!allowed her to share healthy recipes with followers and fellow foodies.  In 2011, she captured the hearts of MasterChef fans and left a career in real estate development to pursue her passion for healthy cooking.  Since then, Alejandra has been invited to do appearances and cooking segments on national television shows such as The Talk and Access Hollywood LIVE. Her recipes and interviews have been featured in renowned magazines like InTouch Weekly and new media outlets like Yahoo!

With her vibrant personality and genuine love for food, she has shared her kitchen tricks and delicious recipes in high-profile culinary festivals around the United States and traveled abroad for non-profit organizations to support the work of small farmers and to promote healthy eating, biodiversity, and sustainable farming practices. Alejandra’s recipes and interviews have also been featured in popular magazines like InTouch Weekly and Taste of Home.

I love cooking with beer! A quick, 30-minute marinate infuses this skirt steak with an amazing flavor. Beer also makes for a great meat tenderizer so it’s a win-win situation.

My family in Venezuela often used it to braise and to marinate; our famous “Carne en Vara” (beef on a stick) marinates in beer overnight with garlic, herbs, and spices. Although I was only familiar with lager beers before, I now use all variations in my recipes.


Marinated in beer and garished with a yogurt and horseradish sauce, this grilled skirt steak is easy to prep and a wiz to grill.


  • 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


Step 1

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

Step 2

Process until creamy and store in refrigerator until ready to serve.

Step 3

Pat steaks dry, drizzle steak with oil, and season salt and pepper. Rub with hands on both sides.

Step 4

Place on shallow, small baking tray and pour beer so that it covers steak almost completely. Let marinate for at least 30 minutes.

Step 5

Prepare grill to cook over direct heat.

Step 6

Oil rack and grill steaks for about 8 minutes total, turning over once for medium-rare.

Step 7

Remove from heat and allow resting for 5 minutes, tenting loosely with aluminum foil.

Step 8

Sliced steak thinly and serve with horseradish sauce.

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