The Craft Beer Cookbook by Jacquelyn Dodd

Author:Jacquelyn Dodd [Dodd, Jacquelyn]
Language: eng
Format: epub, azw3
ISBN: 978-1-4405-6492-5
Publisher: F+W Media
Published: 2013-03-25T16:00:00+00:00

This dish will remind you of the powerful meat-tenderizing properties of beer. Even a traditionally tougher cut, such as a flank steak, will get a new life after hanging out in some beer for a while.

SERVES 4

FOR THE MARINADE:

1 cup IPA beer

1⁄3 cup lime juice (about 2 large limes)

2 tablespoons olive oil

2 cloves garlic, chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

2 pounds flank steak

FOR THE TOMATILLO CHIMICHURRI:

1⁄2 cup (packed) fresh Italian parsley

1⁄4 cup olive oil

1⁄4 cup IPA beer

2⁄3 cup (packed) fresh cilantro

1 large clove garlic, peeled

1⁄4 cup chopped red bell pepper

1 cup tomatillos, husked and chopped (about 4–6)

1⁄2 teaspoon dried crushed red pepper

1⁄2 teaspoon salt

1⁄4 teaspoon cumin

1 tablespoon lime juice

In a large bowl, stir together IPA, lime juice, olive oil, garlic, salt, pepper, and cumin. Add flank steak and allow to marinate at room temperature for 45–60 minutes (or refrigerate and marinate overnight).

In a food processor add the chimichurri ingredients; process until smooth.

Remove steak from marinade; drain well.

Preheat a grill, grill pan, or cast-iron skillet until very hot; brush with vegetable oil. Add the steak and cook on each side until medium rare, about 3–4 minutes per side.

Slice and serve topped with chimichurri sauce.

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