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Author Notes: There is nothing bashful about this marinade or its accompanying sauce. Strips of flank steak marinate overnight in a sharp, fragrant and heady concoction of stout, lime and sriracha, which tenderizes and flavors the beef. The dipping sauce is inspired by Zhoug, a Yemeni condiment, which is a cross between chimichurri and harissa, and, in my book, is a match made in heaven. When you make the zhoug, be sure to take a tiny taste of your peppers before throwing the whole lot in the processor. You might need to adjust for their heat. (If a pepper is too fiery for your taste, then remove some or all of its membranes and seeds). This is fun party finger food - best accompanied by tequila or beer. - TasteFood - TasteFood
Food52 Review: I like how the marinade is infused with dried spices and chilis, and the sauce is all about fresh herbs and chilis. It's got dry heat and refreshing heat, and plenty of both! The recipe is very easy to adjust if you're not a fan of spice (although my kids ate it so buck up, people!). Delicious! - amanda - Amanda Hesser
Beer and Sriracha Marinated Flank Steak
- 3 cloves garlic, minced
- 1/2 cup dark beer or stout
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons sriracha or hot sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chipotle chile powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 pounds flank steak, cut against the grain in 1 inch strips
- Bamboo skewers, pre-soaked
- Whisk all of the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and turn to coat. Cover and refrigerate overnight.
- 30 minutes before grilling remove steak from marinade; discard the marinade. Thread strips on pre-soaked bamboo skewers. Grill on barbecue to desired doneness. Serve with Spicy Green Chile Sauce.
Spicy Green Chile Sauce (Zhoug)
- 1 poblano pepper, stemmed, coarsely chopped
- 1-2 jalapeno peppers, stemmed coarsely chopped
- 1 green serrano pepper, stemmed, coarsely chopped
- 2 garlic cloves
- 1 cup cilantro sprigs
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Extra-virgin olive oil
- Place peppers and garlic in bowl of a food processor. Pulse until finely chopped. Add cilantro, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover.
- Note: When you make the zhoug, be sure to take a tiny taste of your peppers. If a pepper is too fiery for your taste, then carefully remove some or all of its membranes and seeds without letting them come in contact with your skin.