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

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Beer-Marinated Grilled Flank Steak with Peach and 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.

SMT
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.

TheDads
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!

Click here to check out the other available flavors of Bush’s Grillin’ Beans.

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.

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

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.

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

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.

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

Other steak recipes for Father’s Day:
Cookin’ Canuck’s Grilled Steak Sandwich with Melted Cheese & Basil Aioli
Cookin’ Canuck’s Grilled Tri-Tip Steak with Molasses & Chili Marinade
A Spicy Perspective’s Grilled Hanger Steak with Cilantro Mint Chimichurri
Use Real Butter’s Grilled Tomato Paste Flank Steak Kebabs
Smith Bites’ Walla Walla & Gorgonzola Flank Steak Sammies

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.
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:

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

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.

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Comments

  1. katie says

    Seriously, Dara! This looks and sounds amazing & I just bought a plethora of peaches at the market yesterday. This calls for an unexpected trip to the market for flank steak!

    Reply

  4. bridget {bake at 350} says

    Oh Dara! This looks SO good! My husband is always talking about how much he loved the flank steak his grandmother used to make. I haven’t mastered it, yet. Going to try this….it looks incredible.

    Love the pictures, too! 🙂

    Reply

    • Dara (Cookin' Canuck) says

      Thanks, Bridget! It’s always hard to live up to a grandma’s recipe, but I’ll bet you can put your own wonderful spin on flank steak.

      Reply

    • Dara (Cookin' Canuck) says

      Thanks, Jen. Grilling season tends to bring out the carnivore in me and I adore flank steak.

      Reply

    • Dara (Cookin' Canuck) says

      Thanks, Maureen. Using a dark beer provided a deep, rich flavor to the steak. I highly recommend it!

      Reply

    • Dara (Cookin' Canuck) says

      I completely agree, Barb. Flank steak is just begging for a great marinade. And I DID eat this salsa with a spoon!

      Reply

  13. Danijela says

    Hello, this one sounded really interesting when I saw link at addapinch, and I had to check it out. But, I have to say that it looks even better than I expected. Wonderful idea! 🙂

    Reply

  15. Jennifer | Mother Thyme says

    My husband would love this dish on Father’s Day. You are right chicken or shrimp just won’t do. Great addition with this topped with peach salsa.

    Reply

  17. [email protected] says

    I don’t think I could think of a more perfect Father’s Day Menu!! Flank steak is one of my favorites – we had it often when I was growing up and it was ALWAYS marinated! I love beer marinades – especially when the steak is served with a salsa!!

    Have so missed visiting your blog Dara!!

    Reply

    • Dara (Cookin' Canuck) says

      Thanks, Nancy! I don’t think I could eat flank steak without marinating it first. It just seems so natural!

      Reply

  20. Erin @ Texanerin Baking says

    Oh my goodness. I would love to have some of that steak. We really don’t have any good beef here in Germany and most of the yummy cuts don’t exist, like flank steak or brisket. Your husband’s a lucky guy to have a grilling-able wife. 🙂 And the salsa doesn’t sound girly! It sounds perfect for everyone.

    Reply

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