1 orange, thinly sliced with peel
1/2 onion, thinly sliced
5 or 6 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup Teton Ale (also try Old Faithful or Bitch Creek)
1/2 cup soy sauce
In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate overnight in the refrigerator or 1 hour at room temperature. Prepare a barbecue on medium-high heat or preheat a broiler. Remove the meat from the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare and coat with marinade in the early stage of grilling. Serving suggestion: serve with tortillas, ranchero beans, avocado and salad.
Please see the original recipe here.