Beer and Sriracha Marinated Beef Skewers with Green Chile Sauce

July 21, 2011
1 Ratings
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
  • 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
  • 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
  1. Beer and Sriracha Marinated Flank Steak
  2. 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.
  3. 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.
  1. Spicy Green Chile Sauce (Zhoug)
  2. 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.
  3. 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.
Contest Entries

See what other Food52ers are saying.

  • DessertByCandy
  • LeeLeeBee
  • TheWimpyVegetarian
  • TasteFood
  • Lizthechef

16 Reviews

Puffin December 27, 2016
Amazing recipe! I will make this one with different cut of meat again and again. Thank you.
Justin M. May 3, 2015
Put this together for a dinner party of fifteen. Outcome was flawless! Used Brooklyn Lager as the marinade beer.
To take the guesswork out for anyone wondering, on a gas grill at ~400-450°F the perfect cook time was 9 mins - 5 first side, 4 second.
DessertByCandy February 18, 2014
The fresh chili sauce really made the dish shine! I sliced the flank steak on a bias for thin slices before a quick broil. I'll be making it again very soon.
lighthouse6 June 2, 2013
This was so yummy! Even thought the chili sauce was really hot we were putting spoonfuls on each piece of meat!
Chez N. January 7, 2012
This was such a fantastic and easy dinner. We didn't marinate more than 3 hours and it was awesome. Make this recipe!!!
LeeLeeBee August 19, 2011
This was fantastic. Loved it!
TasteFood August 28, 2011
So happy you liked it!
TheWimpyVegetarian July 29, 2011
Major congrats on the EP, Lynda! I'm definitely trying this!
TasteFood July 28, 2011
Thanks, everyone, for your comments and happy grilling!
Lizthechef July 28, 2011
Looks terrific - congrats on your EP.
TasteFood July 28, 2011
Thanks, Liz!
Sagegreen July 22, 2011
Beer really tenderizes beef. Love how spicy, hot and bright this sounds!
Summer O. July 22, 2011
Yum, indeed.
hardlikearmour July 22, 2011
yum! This sounds awesome from the marinade to the sauce.
TheWimpyVegetarian July 21, 2011
I love the BOLD flavors here, Lynda! This is right up my alley! I can't wait to try it.
EmilyC July 21, 2011
Oh my -- this sounds delicious!