Beer Marinated Flank Steak with Blue Cheese Chimichurri is a great reason to fire up the grill this weekend or on July 4. Combine a convenience marinade mix with a hearty stout or IPA beer to add rich, full-bodied flavor to the beef.
Beer Marinated Flank Steak with Blue
Yield: 6-8 servings
1 package McCormick Grill Mates Roasted Garlic Stout Marinade Mix
3/4 cup stout beer
1 1/2 pounds flank steak
Blue cheese chimichurri:
1 cup loosely packed chopped cilantro
1 cup loosely packed chopped parsley
2 green onions, trimmed and chopped
1 small clove garlic, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar (see note)
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground sea salt
1 ounce Danish blue cheese, crumbled, divided (see note)
1. For the flank steak, mix Marinade Mix and beer in small bowl. Reserve 2 tablespoons of the marinade. Place steak in large sealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or up to 4 hours.
2. For the chimichurri, mix cilantro, parsley, green onions, garlic, oil, vinegar, red pepper and salt in medium serving bowl until blended. Gently stir in 2 tablespoons of the blue cheese. Cover. Refrigerate until ready to serve.
3. Remove steak from marinade. Discard any remaining marinade.
4. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade during last few minutes of grilling. Let steak stand 5 minutes before slicing. Sprinkle remaining blue cheese over chimichurri sauce and serve with sliced steak.
Recipe notes: You can substitute white-wine vinegar for the red-wine vinegar and Roquefort cheese for the Danish blue cheese.
Quick marinating tip: Massage steak and marinade in plastic bag for 5 minutes to infuse flavor faster.
SOURCE: McCormick & Co.
Click here to visit Heather’s Florida Kitchen.