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
Printable Recipe
Beer-Marinated Grilled Flank Steak with Peach & Tomato Salsa Recipe
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
- â…“ 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
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 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
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.
Valerie @ From Valerie's Kitchen
Just had to Pin this to my "Manly Man Food for Men" board 🙂 I'd say that beer and steak are definitely in order for Father's Day.
Dara (Cookin' Canuck)
You hit the nail on the head, Valerie!
Maureen @ Orgasmic Chef
That steak looks so good! I've never marinated with beer before and I'm kicking myself now! The photos are really swee.
Dara (Cookin' Canuck)
Thanks, Maureen. Using a dark beer provided a deep, rich flavor to the steak. I highly recommend it!
Cassie
This is perfect for all the dads in my life. Beer marinated steak sounds so good!
Dara (Cookin' Canuck)
It was definitely a big hit with the dad in this house.
Sommer@ASpicyPerspective
Dara, I'm heading your way right now in hopes there are leftovers!!! Holy Yum, girl!
Dara (Cookin' Canuck)
You are welcome at our table anytime, Sommer!
Rachel @ Baked by Rachel
I'm so impressed by your husbands running - the picture is such a reminder of that. I'm all for steak on Father's day, it means some for me too! 🙂
Dara (Cookin' Canuck)
Thanks, Rachel. We're so proud of all he's accomplished with his running, too.
Jen @ Savory Simple
I can't wait to try this! I've been on a huge flank steak & london broil recently. This will be perfect.
Dara (Cookin' Canuck)
Thanks, Jen. Grilling season tends to bring out the carnivore in me and I adore flank steak.
bridget {bake at 350}
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! 🙂
Dara (Cookin' Canuck)
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.
Blog is the New Black
Oh man I love the idea of peaches with steak! To die for!
Dara (Cookin' Canuck)
Thanks, Liz. The mixture of sweet and savory is really good in this recipe.
Katrina @ In Katrina's Kitchen
I LOVE this picture of your and your husband's dad. The steak is pretty cool too 😉
Dara (Cookin' Canuck)
Thanks, Katrina! I love that photo, too. It shows their goofiness perfectly.
katie
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!
Dara (Cookin' Canuck)
Don't you just love peach season? I hope you have a chance to try this!