This Chili Beer Glaze will Change your Steak Dinners for the Better!
Take an incredible cut of beef to a whole another level! The girls were so impressed with this sauce, then demanded I make Chili-Beer Smashburgers!
Things to know:
Why is outside skirt steak better than inside skirt steak?
Outside skirt steak is widely considered better than inside skirt steak because it is more tender, richer in beef flavor, and has tighter, more uniform muscle fibers. Coming from the diaphragm muscle, it yields a juicier bite when cooked hot and fast.
What is Thai Sweet Chili Sauce?
Thai sweet chili sauce, known as nam jim gai in Thailand (meaning “chicken dipping sauce”), is a popular condiment featuring a sticky, glossy texture and a balanced blend of sweet, tangy, and mildly spicy flavors.
Is Thai sweet chili sauce the same as regular sweet chili sauce?
Yes, Thai sweet chili sauce and regular sweet chili sauce are generally the same product. They both feature a sweet, sticky base with mild heat, garlic, and visible red pepper flakes, and are known in Thailand as nam chim kai.
However, you should not confuse sweet chili sauce with American-style bottled chili sauce (like Heinz), which is a tomato-paste and ketchup-based condiment similar to cocktail sauce.
What is Cremosa sauce?
Cremosa sauce (or salsa cremosa) translates from Spanish as a “creamy sauce” or creamy salsa. It is a popular style of Mexican condiment made by emulsifying base ingredients like tomatillos, peppers, oil, garlic, and spices into a smooth, velvety texture without always needing dairy. We are addicted to several flavors from Cholula.
What does cremosa sauce taste like?
Cremosa sauce—most notably made by Cholula—is a smooth, emulsified condiment that tastes rich, tangy, and savory with a noticeable kick of chile heat. Because it comes in different varieties, the exact flavor depends on which style you try.
Ingredients:
2/3 cup chili sauce (we normally use Melinda’s Thai Sweet Chili Sauce)
2 T creamy chipotle sauce (we used Cholula Cremosa Sauce, Chipotle)
1/2 cup chopped shallots
1/2 cup beer or nonalcoholic beer (we used Modelo’s)
2 lbs outside skirt steak
1/2 t salt
1/2 t pepper
1. In a small saucepan, combine the chili sauce, chipotle sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until slightly thickened. Set aside 1/2 cup for serving and keep warm.
2. Sprinkle steaks with salt and pepper.
3. Set up your grill for direct cooking.
4. Lightly oil the grill rack. Grill steaks, covered, directly over the charcoal, 3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well…are you kidding me?!?), basting occasionally with sauce mixture. Serve with reserved sauce. ENJOY!
Equipment used:
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