Flank Steak with Fat Tire® Hot Pepper Marinade

Name: Flank Steak with Fat Tire® Hot Pepper Marinade
Prep time: 135 min
Cook time: 10 min
Total time: 145 min
Ingredients: 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

Shop Ingredients

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

Ingredients

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

Directions

Step 1
In blender, combine all ingredients except olive oil and steak. Purée on low speed; slowly pour in oil.
Step 2
Arrange steaks in baking dish and cover with marinade. Refrigerate at least 2 hours (up to 24 hours), turning once.
Step 3
Heat remaining marinade until just warm.
Step 4
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.