Thursday, March 18, 2010

Beer Marinated Flank Steak

If you ever watch Foodtv, you should try to catch Marcela Valladolid. She is adorable to watch and cooks Mexican food in a way you may not be used to seeing - without the addition of pounds of cheese!

Oh, and her recipes are good too!

Can I tell you how EASY this steak was? Take 10 minutes to make a marinade, plop your meat in, put it in the fridge, then come back when it is time to grill.

Simple! AMAZING flavor - I'm not even sure I can find the words to properly describe how this tastes. And the versatility - fajitas, tacos, over rice, in a salad.... use your imagination!

And a last note, the leftovers make a FABULOUS fried rice!!

Beer Marinated Steak (Adapted from Marcela Valladolid)

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare.

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