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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.
Prep Time15 mins
Cook Time8 mins
Resting Time2 hrs 10 mins
Total Time2 hrs 33 mins
Course: Entrees
Cuisine: American
Keyword: Beef and Lamb Recipes
Servings: 4 Servings
Calories: 315kcal


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


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.


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.


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