Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce
Jackie Dodd-Mallory
(Senior Editor)
Beer Marinated Flank Steak
I’ve always enjoyed lower alcohol beers. Due in no small part to the fact that I can drink more and still be functional, for me, the goal is never to get hammered.
After what seems like an eternity of ABV one-upmanship, brewers are also starting to offer fantastically well-crafted beers on the lower end of the alcohol scale.
Maybe for people who don’t want to have to call a cab after just one pint, maybe as a way to focus on more delicate flavors that might be overwhelmed by the alcohol or maybe because some of us want to try several beers while avoiding becoming a cautionary tale.
As summer creeps up on us, and worries of beer-snobbery-judgment over the selection in our Beer Party Tub offerings start to invade our weekends, here are some craft beers that can keep you up to your witty ways while still enjoying a few pints:
Half Acre Beer Co.: Gossamer Golden Ale 4.4% ABV
Stone Brewing Co.: Levitation 4.4% ABV
Founders Brewing: All Day IPA 4.7% ABV
Drakes Brewing Co.: Alpha Session 3.8% ABV
Dogfish Head: Festina Peche 4.5% ABV
Ballast Point Brewing and Spirits: Wahoo Wheat 4.5% ABV
Eagle Rock Brewing: Solidarity 3.8% ABV
Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce
Ingredients
- 2 lbs flank steak
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbs lemon juice
- 1 cup pale ale
- 1 garlic clove minced
- 2 tbs brown sugar
- 1 tsp cummin
- 1/2 tsp chili powder
- 2 tbs low sodium soy sauce
- 2 tbs Worcestershire sauce
For the Avocado Cilantro Sauce
- 1 avocado peel and seed removed
- ¼ cup cilantro
- 2 cloves garlic
- 2 tbs oil
- 2 tbs pale ale
- ¼ tsp salt
Instructions
- Salt and pepper the steak on all sides, place in a resealable plastic bag. Whisk together the lemon juice, garlic, beer, cummin, chili powder, brown sugar, soy and Worcestershire sauce, pour over the steak, seal the bag well.
- Refrigerate for 4-6 hours. Remove from marinade and pat dry.
- Grill on a preheated grill until medium rare, about 6-8 minutes per side. Remove from grill, allow to rest for 5 minutes before slicing.
- To make the sauce add the remaining ingredients to a blender or food processor, process on high until smooth. Serve steak topped with avocado sauce.
Comments
Tieghan June 7, 2013 um 5:00 am
That cream sauce sounds incredible and beer marinated steak! Umm… yes! Sounds like a perfect summer meal!
Sarah Z June 7, 2013 um 9:27 am
OMG – This looks soooo good. My former boss' wife made us a flank steak for a get together and it was sooooo good. I have been wanting to try to make one but never found a good recipe…..until now.
Alayna @ Thyme Bombe June 7, 2013 um 10:07 am
Yes! I love the lower-alcohol trend, especially all the crisp and breezy Kolsch styles that were so popular last year. It’s hard to drink high gravity beers in the intense summer heat and not want to hurk after the first one.
I make an avocado cream sauce for steak sometimes too, but would have never thought to use beer in it. Sounds awesome!
Ari @ Ari’s Menu June 7, 2013 um 5:03 pm
Ummm that STEAK! It looks perfectly cooked and I love that avocado cream! Droooool.
Jen @ Savory Simple June 7, 2013 um 7:52 pm
This is happening at my dinner table soon. You never disappoint!
ashley – baker by nature June 8, 2013 um 9:20 pm
I am loving steak dinners lately, and that avocado cilantro sauce looks out of control, Jackie!!!
Barb June 10, 2013 um 1:51 pm
This looks delicious. Going to make this soon. What would you serve as a side on a hot summer day?
Jackie June 10, 2013 um 6:48 pm
I’d probably do a chilled pasta salad like this one:
http://bakerbynature.com/?p=7630
or this one:
http://www.mybakingaddiction.com/greek-orzo-salad/
Steve Burns June 10, 2013 um 4:12 pm
It’s truly a nice recipe. great steak and sauce.
Maria G. June 13, 2013 um 12:03 pm
In my opinion, I think beer-marinated recipes are unique ways to enjoy beer without drinking too much. In fact, a friend of mine does not drink beer because she said she does not like the taste, but when I whipped up a beer-marinated steak, although it’s not as good as this recipe, she loved it. So, we always have this for barbecue.
Judit + Corina @WineDineDaily June 22, 2013 um 5:46 pm
Love your idea Jackie to marinate in beer! We cook with wine and now are intrigued to try this delicious flank steak with the creamy avocado sauce.
Cheers,
J+C
claire @ the realistic nutritionist June 23, 2013 um 8:36 am
oH MY WORD. heavens. You know how i feel about my cilantro.
Looking FANCY June 23, 2013 um 11:38 am
i’m so hungry just by looking at this! YUMMY!
Karena July 15, 2013 um 10:12 pm
I need to make this ASAP! If only I had a proper grill 🙁
Have you tried the Speakeasy Tallulah Extra Pale Ale? I think it’s a great session beer (though, a little higher on the ABV scale) since it packs a whole lot of flavor and not a whole lot of boozy-ness.
Chris Stover September 1, 2013 um 5:36 pm
Just wanted to say that I tried this and it turned out amazing! I was vistiting my in-laws in MN and I planned and cooked/bbq’d one evening and I made this using Third Street Brewing’s 3 Way Pale Ale (local brewery to my in-laws). Thanks for the great recipe.
Also, I am going to use this as a base for a marinade for half a wild boar that I am going to grill tomorrow. I may use some local IPA instead of a Pale though since the wild boar has a stronger taste. I will let you know how it goes. Keep up the good work, love your recipes!
Marcy July 26, 2015 um 8:20 pm
Made this and my 16 year son tasted the sauce and said "you need to add lime to this. We squeezed 1/2 lime in and then it rocked