Name: Beer-Marinated Steak
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 4 Servings
Ingredients: For the Steak; 1½ pound flank, sirloin or flat iron steak; 1½ cups stout or porter beer; 1 tbsp. Worcestershire sauce; 2 tbsp. brown sugar; 1 garlic clove, peeled and finely chopped; 1½ tsp. sweet smoked paprika; 2 tsp. extra-virgin olive oil; 1 tsp. unsalted butter; ¼ tsp. coarse sea salt; ¼ tsp. coarse ground black pepper; Chimichurri sauce

Mains

Beer-Marinated Steak

Author: Mary DiSomma

Featured in my "What's Cookin'" column for Peoria Magazine, May 2023.

Beef is everything in Argentina and I’ve witnessed firsthand that they consume the most beef per capita of any country. Their beef is really special, as the cows are grass fed. You can taste the difference.

Since we are in Peoria and not Argentina, I am sharing a favorite steak recipe that is a bit more Americanized. Yes, there’s beer in this delicious marinade. Coupled with smoked paprika, a little brown sugar and some Worcestershire sauce, this marinade works great with a sirloin, flank or flat iron steak. And, of course, I serve it with my delicious chimichurri!

Chimichurri Sauce

Bright and herbaceous, you can make this recipe the traditional way with a mortar and pestle, or it’s easy to whip up in the food processor too! Usually served alongside grilled meats, this sauce is just as good as a dipping sauce for many other foods, like empanadas!

Yield: 1/2 Cup
Prep Time: 5 minutes 5 min
Cook Time: 30 minutes 30 min
Total Time: 35 minutes 35 min

Ingredients

1 large bunch Italian parsley, stems removed and coarsely chopped
1 large bunch cilantro, stems removed and coarsely chopped
2 garlic cloves, finely minced
3 tablespoons capers, rinsed, dried and chopped
1 ½ tablespoons red wine vinegar
1 ½ teaspoons salt
½ teaspoons red pepper flakes
½ teaspoon black pepper
½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)

Instructions

For a Mortar & Pestle

Place parsley, cilantro, garlic and capers in a mortar. Mix with your pestle to combine.
Add the vinegar, salt, red pepper flakes and black pepper and stir with your pestle to combine.
Slowly pour in olive oil and mix well. If the sauce is too thick, add a bit more olive oil
Let sauce rest for 30 minutes before serving.

For a Food Processor

Place parsley, cilantro, garlic, capers, vinegar, salt, red pepper flakes and black pepper into a food processor.
Slowly pour in olive oil and pulse to combine. If the sauce is too thick, add a bit more olive oil.
Let sauce rest for 30 minutes before serving.