Beer-Marinated Grilled Flank Steak with Peach & Tomato Salsa
Beer-Marinated Grilled Flank Steak with Peach & Tomato Salsa might be a good recipe to expand your main course collection. Watching your figure? This dairy free recipe has 314 calories, 33g of protein, and 8g of fat per serving. This recipe serves 4 and costs $4.31 per serving. It is brought to you by Cookin Canuck. A mixture of grape tomatoes, ground cumin, dark beer, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for The Fourth Of July. Many people made this recipe, and 1524 would say it hit the spot. It is a pretty expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an awesome spoonacular score of 96%. Red Wine Marinated Flank Steak with Cherry Tomato Caprese Salsa, Grilled Flank Steak with Tomato- Pepper Salsa, and Grilled Flank Steak with Avocado and Two-Tomato Salsa are very similar to this recipe.
Servings: 4
Ingredients:
1 tsp ancho chile pepper
1 tbsp minced cilantro
1 (12 oz.) bottle dark beer
1 (1 1/4 lb.) flank steak
3 cloves garlic, peeled and smashed
1 cup grape tomatoes, cut in half
1 tbsp chopped green onions
2 tsp ground cumin
2 tsp minced jalapeno pepper
1 tsp kosher salt
1 tbsp fresh lime juice
2 tsp dried oregano
3 peeled peaches, diced
1/3 cup Worcestershire sauce
Equipment:
bowl
glass baking pan
grill
Cooking instruction summary:
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.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.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.
Step by step:
1. 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.
2. Place the flank steak in a large glass baking dish.
3. 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.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.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.
4. Let the steak rest for 5 to 10 minutes.
5. Cut in thin slices across the grain.
6. Serve, topped with peach salsa.
Nutrition Information:
covered percent of daily need
