Flank Steak with Fat Tire® Hot Pepper Marinade

This quick-and-easy flank steak gets its kick from the Fat Tire® and pepper marinade. Pair it with grilled vegetables, mashed potatoes and a cold Fat Tire® Amber Ale for a complete and satisfying meal.

Serves: 5Prep: 2 hours 15 minutesCook: 10 minutesTotal: 2 hours 25 minutesDifficulty: Easy

Serves: 5


  • 2 pounds flank steak
  • 1⁄2 cup New Belgium Fat Tire® Amber Ale
  • 8 garlic cloves, peeled
  • 2 red bell peppers, roasted, peeled and seeded
  • 1 poblano pepper, roasted, peeled and seeded
  • 6 ancho chiles
  • 1 bunch parsley
  • 3 tablespoons chopped cilantro
  • 1 tablespoon red chili flakes
  • 1⁄2 cup tomato juice
  • 3 cups olive oil
  • Salt, to taste
  • Black pepper, to taste


  • In blender, combine all ingredients except olive oil and steak. Purée on low speed; slowly pour in oil.
  • Arrange steaks in baking dish and cover with marinade. Refrigerate at least 2 hours (up to 24 hours), turning once.
  • Heat remaining marinade until just warm.
  • Preheat broiler or grill. Cook streaks 5 to 6 minutes per side. Let rest for 5 minutes then thinly slice on a bias and place on serving platter. Top with warmed marinade.