Receta Beer-Marinated Grilled Flank Steak with Peach & Tomato Salsa Recipe
When I think of Father’s Day meals, I think of something you can rip with your teeth while emitting deep-throated caveman grunts. Something that can be washed down with a beer and followed by an appreciative belch. A skinless chicken breast or delicately skewered shrimp just won’t do on Father’s Day. It’s got to be steak…the rarer, the better. Argh, argh, argh! That’s my caveman grunt, in case you were wondering. And why stop at drinking the beer from a bottle (or frosted mug in our house)? Let’s use a whole darn bottle to marinate our magnificent piece of red meat!
Since most of the Father’s Day cooking will be done by the women in the house (I do everything in my power to stop my husband from lifting a finger on Father’s Day), it’s time for my fellow female grillers to bone up on their grilling know-how. Head over to my last post, How to: Grill Like a Girl…My Best Tips for a little help in that area.
My husband, a fantastic dad to our two boys
Once the steak is marinating, all that’s left to do is a little chopping for the peach and tomato salsa. Okay, so peach salsa sounds a little girly for Father’s Day, right? Have no fear. It’s kicked up by some minced jalapeno peppers. The sweetness of the peaches is the perfect foil for the hearty steak. Actually, it was what made my husband emit the first, “Mmmm….” of the meal. Don’t be scared off by the “peeled” peaches. Getting rid of that fuzzy skin is easier than you may think. Head to How to: Peel a Peach for an easy method.
My dad & my husband’s dad, Christmas 2011. We are so grateful for their love and support – and their silliness.
For the rest of the meal, I kept things simple. For the veggie, we had a big green salad, filled with red bell pepper, cucumber and a light vinaigrette. To round everything out, we served Bush’s Texas Rancheros Grillin’ Beans on the side. The pinto beans simmered in a zippy sauce of tomatoes and jalapenos worked perfectly with the steak. We find that the tastiest bite was a hunk of steak, a piece of peach and a couple of beans. Perfection!
The recipe:
The marinade:
In a small bowl, combine the oregano, cumin, ancho chile pepper and kosher salt. Rub the mixture over both sides of the flank steak, pressing it into the meat.
Place the flank steak in a large glass baking dish. Add the crushed garlic cloves and pour over the beer and Worcestershire sauce. Turn to coat.
Cover and refrigerate the steak for at least 4 hours, and up to overnight, turning halfway through.
The salsa:
In a medium bowl, combine the chopped peaches (see my post on How to: Peel a Peach), tomatoes, lime juice, jalapeno pepper, cilantro, and green onion. This can be made up to 2 hours in advance.
Grilling it:
Preheat the grill to medium-high heat. Lightly oil the grill.
Grill the flank steak to desired degree of doneness, 3 to 4 minutes per side for medium-rare.
Let the steak rest for 5 to 10 minutes. Cut in thin slices across the grain. Serve, topped with the peach salsa.
Other steak recipes for Father’s Day:
- Cookin’ Canuck’s Grilled Steak Sandwich with Melted Cheese & Basil Aioli
- Cookin’ Canuck’s Grilled Tri-Tip Steak with Molasses & Chili Marinade
- A Spicy Perspective’s Grilled Hanger Steak with Cilantro Mint Chimichurri
- Use Real Butter’s Grilled Tomato Paste Flank Steak Kebabs
- Smith Bites’ Walla Walla & Gorgonzola Flank Steak Sammies
- Beer-Marinated Grilled Flank Steak with Peach & Tomato Salsa Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- The marinade:
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ancho chile pepper
- 1 tsp kosher salt
- 1 (1 1/4 lb.) flank steak
- 1 (12 oz.) bottle dark beer
- 1/3 cup Worcestershire sauce
- 3 cloves garlic, peeled and smashed
- The salsa:
- 3 peeled peaches, diced
- 1 cup grape tomatoes, cut in half
- 1 tbsp fresh lime juice
- 2 tsp minced jalapeno pepper
- 1 tbsp minced cilantro
- 1 tbsp chopped green onions
Instructions
The marinade:
In a small bowl, combine the oregano, cumin, ancho chile pepper and kosher salt. Rub the mixture over both sides of the flank steak, pressing it into the meat.
Place the flank steak in a large glass baking dish. Add the crushed garlic cloves and pour over the beer and Worcestershire sauce. Turn to coat.
Cover and refrigerate the steak for at least 4 hours, and up to overnight, turning halfway through.
The salsa:
In a medium bowl, combine the chopped peaches, tomatoes, lime juice, jalapeno pepper, cilantro, and green onion. This can be made up to 2 hours in advance.
Grilling it:
Preheat the grill to medium-high heat. Lightly oil the grill.
Grill the flank steak to desired degree of doneness, 3 to 4 minutes per side for medium-rare.
Let the steak rest for 5 to 10 minutes. Cut in thin slices across the grain.
Serve, topped with peach salsa.
Notes
The marinade recipe was adapted from Bon Appetit Magazine.
The steak should be marinated for at least 4 hours, so be sure to plan ahead.
The salsa can be made up to 2 hours in advance.
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Disclosure: This post was sponsored by Bush’s Beans. Additionally, they provided me with the Grillin’ Beans.
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