Ingredients with Measurements:
- 1 1/2 pounds flank steak
- 1/2 cup Mexican beer
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Grill
- Large resealable plastic bag
Step-by-Step Instructions:
1. In a large resealable plastic bag, combine the Mexican beer, lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper.
2. Add the flank steak to the bag, seal it, and massage the marinade into the meat. Refrigerate for at least 2 hours, or overnight.
3. Preheat the grill to medium-high heat.
4. Remove the steak from the marinade and discard the remaining marinade.
5. Grill the steak for 6-8 minutes per side, or until it reaches your desired level of doneness.
6. Let the steak rest for 5 minutes before slicing it against the grain.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 12-16 minutes
Temperature:
Grill temperature: Medium-high heat
Internal temperature of steak: 135°F for medium-rare, 145°F for medium, 160°F for well-done
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 310
Fat: 18g
Protein: 31g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 330mg
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Mexican beer can be substituted with any light beer or chicken broth.
- Lime juice can be substituted with lemon juice or orange juice.
- Olive oil can be substituted with vegetable oil or canola oil.
- Ground cumin can be substituted with chili flakes or paprika.
- Chili powder can be substituted with cayenne pepper or red pepper flakes.
Variations:
- Add sliced onions and bell peppers to the marinade for a fajita-style steak.
- Use the grilled steak to make tacos or burritos.
- Top the steak with chimichurri sauce or salsa for extra flavor.
Tips and Tricks:
- Make sure to let the steak rest for 5 minutes before slicing it to allow the juices to redistribute.
- Don't overcook the steak, as it can become tough and dry.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- For a smokier flavor, use a charcoal grill instead of a gas grill.
Storage Instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the steak, place it in a skillet over medium heat for 2-3 minutes per side, or until heated through.
Presentation Ideas:
Serve the grilled steak on a platter with sliced avocado, tomatoes, and cilantro for a colorful presentation.
Garnishes:
Garnish the steak with fresh cilantro, sliced jalapeños, or crumbled queso fresco.
Pairings:
This steak pairs well with Mexican rice, grilled vegetables, or a simple salad.
Suggested Side Dishes:
- Mexican rice
- Grilled vegetables
- Black beans
- Corn on the cob
- Caesar salad
Troubleshooting Advice:
- If the steak is sticking to the grill, brush it with a little bit of oil before grilling.
- If the steak is cooking too quickly on the outside, but still raw on the inside, move it to a cooler part of the grill or reduce the heat.
Food Safety Advice:
- Always marinate meat in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food History:
Marinating meat in beer is a popular cooking technique in Mexican cuisine. The acidity in the beer helps to tenderize the meat and add flavor.
Flavor Profiles:
This grilled steak has a tangy and slightly spicy flavor from the cerveza marinade, with a smoky charred flavor from the grill.
Serving Suggestions:
Serve this grilled steak with a side of Mexican rice and a cold beer for a delicious and satisfying meal.
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