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Beer Marinated Flank Steak with Aji Sauce and Colombian Guacamole

Beer Marinated Flank Steak with Aji Sauce and Colombian Guacamole

Beer Marinated Flank Steak with Aji Sauce and Colombian Guacamole | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

The Best Marinated Flank Steak I've ever had. So tender and juicy and the flavor profile from the beer and spices hits the mark.

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Yields8 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins

FLANK STEAK - INGREDIENTS
 2 1 1/3 pound flank steak
 1 tbsp dried oregano
 2 tsp cumin
 kosher salt
 ¼ cup extra virgin olive oil
 1 ¼ cups thinly sliced green onions (about 6)
 1 12 oz bottle of dark beer
 ½ cup Worcestershire sauce
 Aji Sauce
 Colombian Guacamole
AJI SAUCE - INGREDIENTS
 ½ cup coarsely chopped seeded jalapeno chiles (about 4)
 ½ cup coarsely chopped green onion (about 2 large)
  cup coarsely chopped sweet onion
 ¼ cup coarsely chopped fresh cilantro
 2 tbsp red wine vinegar
 ¾ tsp kosher salt
 ¼ tsp freshly ground black pepper
COLOMBIAN GUACAMOLE - INGREDIENTS
 1 large ripe avocado, peeled pitted coarsely chopped
 3 tbsp coarsely chopped fresh cilantro
 3 tbsp coarsely chopped green onion or sweet onion
 2 tbsp chopped Serrano chiles with seeds
 ¼ cup or more Water
 2 ½ tbsp fresh lime juice
 kosher salt

FLANK STEAK
1

Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.

2

Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper.

3

Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides.

4

Cover and chill at least 3 hours, turning occasionally. DO AHEAD Can be made 1 day ahead. Keep chilled.

5

Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.

6

ransfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

AJI SAUCE
7

Combine jalapeno chilies, green onions, sweet onion, and cilantro in processor: puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

COLUMBIAN GUACAMOLE
8

Combine avocado, cilantro, green onion and Serrano chiles in processor, Puree until smooth. Add 1/4 cut water and 2 1/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms. Transfer to bowl; season to taste with coarse salt and pepper and more line juice, if desired. DO AHEAD Can be made 2 hours ahead. Cover and chill

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Recipe Adapted by - Bon Appetit

Ingredients

FLANK STEAK - INGREDIENTS
 2 1 1/3 pound flank steak
 1 tbsp dried oregano
 2 tsp cumin
 kosher salt
 ¼ cup extra virgin olive oil
 1 ¼ cups thinly sliced green onions (about 6)
 1 12 oz bottle of dark beer
 ½ cup Worcestershire sauce
 Aji Sauce
 Colombian Guacamole
AJI SAUCE - INGREDIENTS
 ½ cup coarsely chopped seeded jalapeno chiles (about 4)
 ½ cup coarsely chopped green onion (about 2 large)
  cup coarsely chopped sweet onion
 ¼ cup coarsely chopped fresh cilantro
 2 tbsp red wine vinegar
 ¾ tsp kosher salt
 ¼ tsp freshly ground black pepper
COLOMBIAN GUACAMOLE - INGREDIENTS
 1 large ripe avocado, peeled pitted coarsely chopped
 3 tbsp coarsely chopped fresh cilantro
 3 tbsp coarsely chopped green onion or sweet onion
 2 tbsp chopped Serrano chiles with seeds
 ¼ cup or more Water
 2 ½ tbsp fresh lime juice
 kosher salt

Directions

FLANK STEAK
1

Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.

2

Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper.

3

Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides.

4

Cover and chill at least 3 hours, turning occasionally. DO AHEAD Can be made 1 day ahead. Keep chilled.

5

Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.

6

ransfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

AJI SAUCE
7

Combine jalapeno chilies, green onions, sweet onion, and cilantro in processor: puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

COLUMBIAN GUACAMOLE
8

Combine avocado, cilantro, green onion and Serrano chiles in processor, Puree until smooth. Add 1/4 cut water and 2 1/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms. Transfer to bowl; season to taste with coarse salt and pepper and more line juice, if desired. DO AHEAD Can be made 2 hours ahead. Cover and chill

Beer Marinated Flank Steak with Aji Sauce and Colombian Guacamole

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