Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

Beer Carne Asada 2

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 beer while avoiding becoming a cautionary tale.

As summer creeps up on us, and worries of beer-snobbery-judgement 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

Directions

  • 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.
http://thebeeroness.com/2013/06/07/beer-marinated-flank-steak-with-avocado-cilantro-cream-sauce/

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18 thoughts on “Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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

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