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:
Grilled Steak Sandwich with Melted Cheese & Basil Aioli
Grilled Tri-Tip Steak with Molasses & Chili Marinade

Beer-Marinated Grilled Flank Steak with Peach & Tomato Salsa Recipe

This beer-marinated flank steak is tender as can be and full of flavor from both the marinade and the fresh peach salsa. Treat your husband or dad to this easy meal on Father's Day.

5 from 1 vote

Print Pin Rate

Course: Entrees

Cuisine: American

Keyword: Beef and Lamb Recipes

Prep Time: 15 minutes

Cook Time: 8 minutes

Resting Time: 2 hours 10 minutes

Total Time: 2 hours 33 minutes

Servings: 4 Servings

Calories: 315kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Marinade:

• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile pepper
• 1 teaspoon kosher salt
• 1 ¼ pounds flank steak
• 12 ounce 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 tablespoon fresh lime juice
• 2 teaspoons minced jalapeno pepper
• 1 tablespoon minced cilantro
• 1 tablespoon chopped green onions

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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.

Nutrition

Serving: 0.25of Recipe | Calories: 315kcal | Carbohydrates: 23g | Protein: 33g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 890mg | Potassium: 1054mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1095IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 4.9mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post was sponsored by Bush’s Beans. Additionally, they provided me with the Grillin’ Beans. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.