These chili and beer marinated flank steaks are so flavorful; they make the perfect filling for tacos. I recommend grilling them over coals. However, if you don’t have access to a charcoal grill, no need to worry. You can use a gas grill or pellet cooker instead. Be sure to adjust cooking times as needed. Once off the grill, chop it up and make some of the best flank steak tacos you’ve ever had.
What is a flank steak?
Flank steak is cut from the abdominal portion of a beef carcass. This cut is largely made up of abdominal muscle and tends to be lean and tough. It benefits from a long marinating time and hot and fast cooking on a grill or in a cast-iron pan. For best results, cut the flank steak against the grain before serving.
Other names: Bavette, London Broil, and Arrachera
What you’ll need to make Beer and Chili Marinated Flank Steak:
- Flank Steak: About 2 1/2-3 pounds worth
- Lager beer
- White vinegar
- Olive or vegetable oil
- Dried guajillo peppers and chiles de árbol: These dried peppers are found in most grocery stores or through online retailers.
- Yellow or white onion: Yellow onions are milder than white onions, so using one over the other is entirely up to preference.
- Tomato paste
- Salt, cumin, black pepper, oregano, and cinnamon
-Have a large group coming to your house for tacos? Double or triple this beer and chili marinated flank steak recipe to make enough food for your guests
-You can substitute the flank steak with skirt steak to sirloin flap meat if desired. Adjust your cook times as needed. Skirt steak tends to be thinner than flank, so keep this in mind when grilling, and adjust cooking times as needed.
-If you are not using a pellet grill, follow the manufacturer’s recommendation for cooking flank steak on your unit.
Beer and Chili Marinated Flank Steak
- 2 1/2 pounds flank steak
- For marinade:
- 1/2 cup lager beer
- 2 tablespoons white vinegar
- 2 tablespoon olive oil
- 3 dried guajillo peppers
- 2 dried chiles de árbol
- 1/2 yellow onion roughly chopped
- 2 cloves garlic minced
- 2 teaspoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon cinnamon
- Cut dried chilies and remove stems. Submerge them in a bowl of hot water, covered, for 15-20 minutes.
- Remove chilies and add them to a food processor along with the remaining marinade ingredients. Puree the mixture and taste it for salt content; add more if needed. Add 1 to 2 tablespoons of water if it is too paste-like.
- Place flat steak into a resealable plastic bag. Pour marinade over top, and work the steak around to distribute evenly. Seal bag and place into the refrigerator for 12-24 hours.
- Prepare the grill for an indirect cook with coals banked to one side.
- Remove steak from marinade, and place it onto the cooler portion of the grill. Brush the remaining marinade on steak. Close the lid and cook for 5-7 minutes, turn and cook for an additional 5 minutes. Cook time is entirely based on your desired doneness. Though, I recommend medium for this recipe (140 degrees F.).
- Move steak right above the coals to finish off. This will sear the steak and provide a nice flavorful crust. Keep a close eye on it so that it doesn’t burn.
- Once cooked, remove steak from the grill and place it onto a clean cutting board. Let the meat rest for 8-10 minutes before carving. Enjoy!