Colombia may be the best kept barbecue secret in South America. Sure, Argentina gets the attention for its cowboy-styleasado. And Brazil has enjoyed spectacular success exporting itsrodizio-style restaurants—the kind where the waiters parade spits of grilled meats through the dining room. But Colombia? I doubt that most North Americans could name a single Colombian grilled dish. Well, it's time to shine the spotlight on the only country in South America to have coasts on both the Atlantic and the Pacific, whose cool-weather ranching district produces well-marbled, full-flavored beef, whose grill masters make extensive use of marinades (unlike the simplicity prized by their Argentine counterparts), and whose mastery of the art of grilling on charcoal extends to some unique techniques. Here's a not-so simple flank steak redolent of cumin, green onions, and beer.
Ingredients
Makes 6 servings
Step 1
Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD:Can be made 1 day ahead.Keep chilled.
Step 2
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.
How would you rate Beer-Marinated Flank Steak with Aji and Guacamole?
Leave a Review
Reviews (80)
Back to TopDelicious!
Anonymous
New York City
1/20/2019
super good and easy...definitely recommend. Make it as long as possible in advance
Anonymous
Berkeley CA
6/4/2017
This is great recipe. Plus there was an article in Economist some time ago about health benefits of grilling steak marinated in beer. i use this recipe any time I want to make guac. It's so creamy, so it's hard to believe that all it takes is some extra water .. Aji is great, but last night I made cilantro - mint relish from some other Branzino recipe from here, and it was phenomenal!
Anonymous
NYC
3/3/2016
This took longer to put together than I expected (due mainly to prepping the two sauces), but the results were really satisfying. I doubled the guacamole (though not the serrano chiles) thinking that one avocado couldn't possibly make enough. But since this is more a sauce than a dip, one would have indeed been enough. Not sorry we have some left over though. Lip smackingly good.
Anonymous
Seattle WA
6/17/2013
The meat was delicious. I was congratulating myself on preparing the sauces ahead of time when I realized I had used parsley instead of cilantro. I added cilantro to both sauces. The aji sauce was delicious. We didn't like the guacamole but it may have been the parsley. i will make this again.
Anonymous
Panama City, Fl
10/9/2012
Delicious steak recipe following recipe exactly, using Newcastle brown beer, marinating for at least 3 hours. I made cumin roasted fingerling potatoes (see Epicurious recipe for smoked salmon appetizer) and sauteed zucchini with fresh oregano as sides. The aji sauce is nice (I used 3 jalapenos) but the guacamole sauce is a must. The ingredients are similar; make the aji in the food processor first, scrape, then make the guacamole.
duntel
Saratoga, CA
9/24/2012
Yum! Just made this tonight for some friends and it was devoured! The aji sauce was delicious and the marinade was excellent. This will go into our permanent summer dinner rotation...so good!!
Ksa74
Colorado
8/18/2012
Fabulous recipe!!! Flank steak is one of my favorite meats to grill and we are always looking for a new way to prepare it. Made it exactly as written and would not change a thing. I was looking forward to leftovers - but there weren't any! Both the accompanying sauces are fabulous! Definite keeper!
Canadian_Transplant
8/12/2012
I made this exactly as written with the guacamole and aji. The steak was excellent and I will make this again and again. The sauces made an excellent marinade even better.
k11riley
Philadelphia, PA
3/11/2012
Made this for my boyfriend's birthday, and it was a success! He and my whole family were moaning and groaning over it the whole dinner. I marinated it overnight, using a very dark beer. I also made the guacamole and aji, both were delicious.
lindentree1
2/20/2012
This is definitely a keeper. I halved the marinade and used 1+ lb flank steak. I used Guinness beer and marinated overnight. Wonderful flavor. I loved the bright fresh taste of the Aji Sauce -- I used mixture of both the red wine vinegar and lime juice. This would be so good with many other meats and seafood - or as a dip.
dory92064
San Diego, CA
2/6/2012
Delicious! I found this recipe in early '11 and have made it numerous times. Whenever we have company I make it and everyone asks for the recipe. It's my favorite marinated flank steak recipe now. Awesome flavors!
petartist
Atlanta, GA
1/2/2012
This is just wonderful marinade. I didn't even do the aji sauce and the guacamole. We used a bottle of boss beer. Just delicious! I will do it again and again.
Anonymous
11/28/2011
Wow! Wow! Wow! I actually scored the flank 1/4 - 1/2 inch and it soaked up the marinade perfectly and I also was able to cook it on very hot grill quickly and perfectly med/rare. Used Bass beer and a little less Worst. The Aji and Guac were perfect accompaniments and I served with grilled onions and fresh red & yellow bell and anaheim peppers I grilled, seeded/skinned right before cooking the steak. Amazing, the family raved! Flavors were fresh and bold is right!
jkrautz
11/22/2011
Lots of work but sooo worth it. We made the Aji sauce and colombian guacamole and everyone loved it. If you're a lover of bold spicy food, you'll love this.
LFBSLP
Minneapolis
11/14/2011
