Beer and Chili Marinated Flank Steak

 

Beet and Chili Marinated Flank Steak

Beer and Chili Marinated Flank Steak

Sabrina Baksh
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
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Course Main Course
Cuisine American BBQ, Fusion, Latin American

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!

Notes

Things to think about with this recipe:
-Have a large group coming to your house for tacos? Simply double or triple the recipe to make enough marinade for the additional meat.
-You can substitute the flank steak with skirt 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 charcoal grill, follow the manufacturer's recommendation for indirect cooking on your unit. 
 
 
 
Keyword Grilled flank steak, Grilled flat steak, steak tacos
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