Rolling up chicken breasts with a crabmeat and mushroom mixture, then baking them with a white sauce on top. My family really enjoys the recipe I received from a friend. It may be prepared quickly and is good with rice or potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 fluid ounce) bottle Irish stout beer (such as Guinness®)
- ¼ cup olive oil
- ⅓ cup red wine vinegar
- 3 tablespoons dark brown sugar
- 3 cloves garlic, chopped
- 1 tablespoon hot pepper sauce (such as Crystal ®)
- 2 pounds skirt steak, or more to taste
Instructions
- Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade and shake off any excess. Discard marinade.
- Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 167 mg |
| Sugars | 10 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Too sweet for us.
This was pretty good. As promised, the steak turned out juicy and slightly sweet, but the vinegar gave it a nice counter point. I cut back on the hot sauce because my wife can detect a single peppercorn waved over a vat of food. I wish I hadn’t. A teaspoon of Sriracha wasn’t even detectable. Go for the full tablespoon. A teaspoon of red pepper flakes might have been good too. I tried reducing the marinade to use it for a finishing sauce, but the vinegar really comes through. I had to be very sparing with it, but it was still tasty.