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Beer and Chili Marinated Flank Steak

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These flavorful chili and beer marinated flank steaks make the perfect filling for tacos. Simply chop the grilled meat into small pieces and make the best steak tacos you’ve ever had! The best part is that you can use any steak for this recipe. Try it with NY strips too!

Beet and Chili Marinated Flank Steak
derrickriches.com

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

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Ingredients for Beer and Chili Marinated Flank Steak:

  • Flank Steak: About 2 1/2 pounds (sub with NY strips, skirt steak, flat-iron, or hanger steaks)
  • 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.
  • Garlic
  • Tomato paste
  • Salt, cumin, black pepper, oregano, and cinnamon
Marinated steaks on grill

How to Make it

  • 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 with the remaining marinade ingredients. Puree the mixture. Add 1 to 2 tablespoons of water if it is too thick.
  • Cut the flank steak down the center and place both halves into a resealable plastic bag. Pour marinade over the top. Work it around the meat for an even coating. Seal the bag and place it in the refrigerator for 6-2 hours.
  • Prepare the grill for an indirect cook with coals banked to one side, creating a hot zone. 
  • Remove steak from marinade, and place it onto the grill’s cool zone (no coals). Brush the remaining marinade on the steak. Close the lid and cook for 5-7 minutes; turn the steak over and cook for an additional 5 minutes. Cook time is entirely based on your desired doneness. We recommend medium doneness for this recipe (140 degrees F.).
  • Transfer steak to the hot zone (direct heat) to finish off, about 1-2 minutes per side. 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 the steak from the grill and place it on a clean cutting board. Let the meat rest for 10 minutes before carving. Enjoy!

Tips:

  • 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, NY strips, hanger steaks, or sirloin flap meat. Skirt steak tends to be thinner than flank, so keep this in mind when grilling, and adjust your cooking time as needed.

Marinated Flank Steak cook on the grill over hot coals

Beer and Chili Marinated Flank Steak

This flank steak is perfect for tacos. The meat is marinated in a flavorful chili and beer mixture, then grilled to perfection.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American BBQ, Fusion, Latin American
Keyword: Grilled flank steak, Grilled flat steak, steak tacos
Prep Time: 25 minutes
Cook Time: 12 minutes
Marinating Time: 12 hours
Total Time: 12 hours 37 minutes
Servings: 6 Servings
Calories: 338kcal
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 kosher 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 with the remaining marinade ingredients. Puree the mixture. Add 1 to 2 tablespoons of water if it is too thick.
  • Cut the flank steak in half down the center and place both halves into a resealable plastic bag. Pour marinade over the top, and work it around the meat for even coating. Seal the bag and place it in the refrigerator for 6-2 hours.
  • Prepare the grill for an indirect cook with coals banked to one side, creating a hot zone.
  • Remove steak from marinade, and place it onto the grill’s cool zone (no coals). Brush the remaining marinade on the steak. Close the lid and cook for 5-7 minutes; turn the steak over and cook for an additional 5 minutes. Cook time is entirely based on your desired doneness. We recommend medium doneness for this recipe (140 degrees F.).
  • Transfer steak to the hot zone (direct heat) to finish off, about 1-2 minutes per side. 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 the steak from the grill and place it on a clean cutting board. Let the meat rest for 10 minutes before carving. Enjoy!

Nutrition

Calories: 338kcal | Carbohydrates: 6g | Protein: 42g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 113mg | Sodium: 511mg | Potassium: 823mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2121IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 4mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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