Beer-Marinated Flank Steak with Aji and Guacamole

From the kitchen of Carly

Flank steak scored and soaked in dark beer, Worcestershire, and warm spices. The marinade tenderizes the meat while building deep, savory flavor. Finish it with bright aji sauce and creamy guacamole for a balanced, craveable dinner.

Beer-Marinated Flank Steak with Aji and Guacamole

Dark beer and Worcestershire sink into scored flank steak, building a salty, umami-packed marinade that tenderizes cheaper cuts into something worth fighting over. The crisscross scoring is the move: it gives you more surface area for the marinade to work and a better grip for grill marks. Four hours minimum, overnight better, and you're golden.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 21 1/3-pound flank steaks
  • 1 tbspdried oregano
  • 2 tspground cumin
  • 1Coarse kosher salt
  • 1/4 cupextra-virgin olive oil
  • 2 3/4 cupthinly sliced green onions
  • 112-ounce bottle dark beer
  • 1/2 cupWorcestershire sauce
  • 1Aji Sauce
  • 1Colombian Guacamole

Instructions

  1. With a sharp knife, lightly score both sides of the flank steaks in a crisscross pattern, cutting about 1/8 inch deep at 1/2-inch intervals. Lay the steaks in a 13x9x2-inch glass baking dish and season both sides generously with the oregano, cumin, coarse salt, and freshly ground pepper. Drizzle the olive oil over both sides, then rub the oil and spices firmly into the meat. Scatter in the green onions, pour over the beer and Worcestershire sauce, and turn the steaks several times to coat. Cover and refrigerate for at least 3 hours, turning occasionally. The steaks can marinate up to 1 day ahead.

  2. Fire up the barbecue to medium-high and brush the grill rack lightly with oil. Lay the steaks on the grates and cook 3 to 4 minutes total per side for medium-rare, rotating each steak a quarter turn after 1 1/2 minutes if you want crisscross grill marks. Once done, move the steaks to a cutting board and let them rest 5 minutes before slicing thinly across the grain. Arrange on a platter and bring to the table alongside the Aji Sauce and Colombian Guacamole.

Tips from the kitchen

  • Score the meat lightly with a sharp knife before marinating. You're not trying to cut deep, just create valleys for the marinade to grab onto and a pattern the heat can follow.
  • Let the steak rest at room temperature for 10 to 15 minutes before grilling. Cold meat won't sear as fast, and you want that caramelized crust.
  • Slice against the grain, always. Flank is a lean muscle, and cutting across the fibers breaks them up so every bite is tender instead of chewy.

Variations

  • Swap the beer for beef broth and add a tablespoon of soy sauce if you want more savory and less bitterness.
  • Skip the barbecue and sear the steaks in a cast-iron pan over high heat, 2 to 3 minutes per side, for a better crust indoors.
  • Use skirt steak instead of flank if you find it. It's thinner, so watch the time (it'll be done in 2 to 3 minutes per side), but the marinade works the same magic.

Make ahead and storage

Leftover cooked steak keeps in the fridge for up to 4 days. Slice it cold for sandwiches or warm it gently in a low oven (no microwave, which toughens meat). The uncooked marinade is good for 1 day ahead, covered and chilled.