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Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri

Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri 2

I spent the better part of the last two weeks throwing myself into my second book. Cooking at 1 am, editing photos at dawn, trying to pull sentences out of my weary brain that would actually be ones that you would want to read.

Monday at 2 am I finally sent it off to my publisher. 100 recipes, all made with beer, all intend for parties. Small bites, appetizers, desserts. The years I’ve spent in the beer world have given me an overwhelming appreciation for the community that exists here. The people who gravitate to craft beer are those who want to share, not just beer but ideas, companionship, trust, knowledge, this is a community of people that thrive together. Of course, a book about beer food to be shared just made sense. I hope you love it as much as I do, I hope you make food to share with other, and I hope that maybe somewhere, the craft beer community is grown a little stronger because of the book I spent so much time creating. It’s the least I can do.



Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri_


Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri


For the Steak:

  • 12 ounces porter or stout beer
  • ¼ cup soy sauce
  • 1 tbs brown sugar
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 2 lbs flank steak
  • 1 tsp kosher salt

For the Chimicuhri:

  • 1 cup Italian parsley loosely packed
  • ½ cup cilantro loosely packed
  • ¼ cup fresh oregano loosely packed
  • ¼ cup olive oil plus additional for red pepper
  • 2 tbs rice vinegar
  • 2 tbs IPA beer
  • 2 garlic cloves
  • ½ tsp crushed red chili flakes
  • ½ tsp salt

For the wraps:

  • butter lettuce
  • 1 red bell pepper


  • In a shallow bowl or baking dish stir together the beer, soy sauce, brown sugar, garlic, chili powder, pepper and onion powder. Sprinkle the flank steak on all sides with salt, add to the marinade. Marinate for at least one hour and up to overnight.
  • In a food processor add the chimichuri ingredients, process until smooth.
  • Preheat the grill.
  • Grill the steak until desired degree of doneness, about 4 minutes per side for medium rare. Allow the steak to rest for 5 minutes.
  • Rub the bell pepper with olive oil, grill until soften and grill marks appear.
  • Slice the steak and the bell pepper.
  • Fill the butter lettuce leaves with steak and bell peppers, spoon on sauce.

Porter Marinated Flank Steak Lettuce Wraps with IPA Chimichuri 3


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Caroline Angelard August 27, 2014 um 1:08 am

This looks amazing! The steak is perfect! I will try your recipe soon, thanks for sharing 🙂


Samantha @ Carpe Cibus August 27, 2014 um 9:32 am

Nothing else seems to bring people together quite like beer and food. I’m eagerly awaiting the new book! Congrats!


Brian August 27, 2014 um 12:24 pm

This sounds AMAZING! I will definitely be making this over the holiday weekend! Thank you!


Jennifer Farley August 27, 2014 um 1:03 pm

I cannot wait to see your new book! This looks wonderful (when doesn’t your food look wonderful?)


Liz @ FloatingKitchen August 27, 2014 um 4:47 pm

Yeah a new book! So excited! And these wraps look incredible! Can’t wait to try them out!


Bryan August 27, 2014 um 5:17 pm

I see a stout and an IPA in the recipe. But what beer would you pair with this recipe?


Jackie August 27, 2014 um 9:12 pm

Always pair to the more dominate flavor, which in this recipe is the Chimichuri sauce. I’d use an IPA to compete with how big those flavors are, or possibly a hoppy summer ale.


addie | culicurious August 30, 2014 um 8:30 am

Yay, Jackie, congrats on finishing another book! 🙂 What an amazing accomplishment. Also: this recipe looks fabulous!


Ralph H January 24, 2015 um 7:24 pm

Made this tonite for dinner, AMAZING and DELICIOUS! Everyone enjoyed it. Though I used my Grand Cru as I was out of IPA


Rebecca January 25, 2015 um 2:36 pm

I have made this 2 times now (checking the recipe list to make it a third this week!)

As is – awesome recipe, the marinade is out of this world.

Well done.


Jackie January 26, 2015 um 10:04 am

Thank you Rebecca!


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