Beer and Chili Marinated Flank Steak

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

Flank steak raw
Raw flank steak. Photo by: Paul_Cowan/Depositphotos

 

Things to think about with this recipe:

-Have a large group coming to your house for tacos? Double or triple this chili and beer marinated flank steak recipe 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.

-If you are not using a pellet grill, follow the manufacturer’s recommendation for cooking flank steak on your unit. 

 

Beet and Chili Marinated Flank Steak

Beer and Chili Marinated Flank Steak

This marinated flank steak is perfect for tacos. It is marinated in a flavorful chili and beer mixture, then grilled over coals. If you don't have access to a charcoal grill, don't worry. You can use a gas unit or pellet cooker; be sure to adjust cooking times as needed. Once off the grill, chop it up and make some of the best grilled steak tacos you've ever had.
Photo by: Sabrina Baksh
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American BBQ, Fusion, Latin American
Keyword: Grilled flank steak, Grilled flat steak, steak tacos
Author: Sabrina Baksh

Ingredients

  • 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

Instructions

  • 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!

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