Tequila and Beer Marinated Chimmichurri Flank Steak

Preparation:  20 min. Cooking: 10 min. Total: 30 min.
Recipe photo
  • 4 Fl Oz tequila
  • 1 1/2 Cup your favorite beer
  • 1 Cup parsley , chopped
  • 1/2 Cup chopped fresh cilantro
  • 2 tsp chili pepper flakes
  • 1 1/4 Tbsp capers , minced
  • 2 tsp fresh thyme
  • 1/4 tsp anchovy fillets
  • 4 Tbsp fresh chives , minced
  • 2 tsp minced garlic
  • 1 Cup olive oil
  • 2 Tbsp lime zest
  • 2 Lb Piedmontese flank steak
The Marinade

In a small sauce pan simmer the tequila and beer until the most of the alcohol is burned off. (about 10 minutes). Transfer the tequila and beer to a mixing bowl and blend in all the remaining ingredients (except the steak) and mix thoroughly by hand.

Place the steak in a shallow baking dish, cover with marinade mixture cover with foil or plastic wrap and let sit overnight in the refrigerator.

Cooking

Take the steak out of the marinade and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 3-5 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
Calories
990 Cal
Fat
66 g
Carbs
6 g
Protein
69 g
Fiber
1.4 g
Sugar
0.4 g
Cholesterol
160 mg
Sodium
190 mg


Nutrients

Fiber     1.4 g
Fat     66 g
Sugar     0.4 g
Carbs     6 g
Protein     69 g
Calories     990 Cal

Fats

Fat, Poly     6.3 g
Fat, Mono     45 g
Fat, Sat     12 g
Fat, Trans     0 g
Fat, Percent     60 %

Vitamins

Vitamin, K     300 mcg     250 %
Vitamin, A     1900 IU     64 %
Vitamin, B12     4 mcg     170 %
Niacin     14 mg     87 %
Riboflavin     0.5 mg     37 %
Vitamin, C     28 mg     31 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1.1 mg     66 %
Vitamin, E     9.1 mg     61 %
Panto, Acid     1.5 mg     29 %
Choline     13 mg     2.3 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     53 mcg     5.3 %
Phosphorus     450 mg     65 %
Magnesium     64 mg     15 %
Copper     0.2 mcg     25 %
Fluoride     42 mcg     1000 %
Zinc     12 mg     110 %
Cholesterol     160 mg     4 %
Sodium     190 mg     13 %
Selenium     77 mcg     140 %
Manganese     0.1 mg     1.8 %
Potassium     710 mg     15 %
Iron     7.5 mg     94 %