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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


IPA Ceviche Lettuce Wraps

Beer Ceviche Wraps 2

We tend to feminize or masculinize food. Beer is man food, as is bacon, grilled red meat and bourbon. While tea, lavender, scones and blueberries tend to been feminine. Chocolate seems to be neutral go-between, grabbing it’s gender label once the final product is presented. Chocolate Stout Cake with Maple Bacon Frosting: Man Cake. Chocolate Strawberry Mousse: Girly.

Although I don’t ascribe gender to my food, I can clearly see the lines drawn in the sanding sugar. These daintly looking no-cook treats will fool you like the little vixens they are. One look at these mango and shellfish filled lettuce cups and you firmly place these in the Chick Food category. But with a sharp bite of beer and a punch of spicy heat, they would beg to differ.

Along the lines of my  I think now is a really good time to tell everyone minor motorcycle crash story, It’s past time to tell you that alcohol intensifies heat. While there is no way to tell the precise Scoville Units in any given jalapeno pepper, I can tell you that number will be dramatically increase after those suckers have spent an hour soaking in a high ABV IPA. So if you don’t want to turn on the oven, and don’t mind a little capsasin abuse to the mouth, this is a great meal.

If you’re man enough.

Beer Ceviche Wraps 4


IPA Ceviche Lettuce Wraps


  • 1 lb raw shrimp diced
  • ½ cup lemon juice
  • ½ cup lime juice
  • 1 manila mango peeled and diced
  • 1 tomato diced
  • ½ red onion diced
  • 1 jalapeno diced, seeds removed
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • 1 tsp sriracha
  • 2/3 cup IPA beer
  • 4 heads endive
  • 1 head radicchio


  • Place the shrimp in a small bowl. Cover with ½ cup lime juice and ½ cup lemon juice. Cover and refrigerate until the shrimp have turned pink, about 2 hours.
  • In a separate bowl combine the remaining ingredients (except the radicchio and the endive), allow to marinate for at least one hour.
  • Just prior to serving, drain the shrimp, add to the mango bowl and toss to combine.
  • Scoop a few tablespoons of the ceviche into the leaves of the endive and the radicchio, serve chilled


For a lower heat level, reduce Sriracha to 1/4 or 1/2 tsp.