I'm a huge fan of red meat. Life without steak? Not so fun. But being true to my budget-conscious ways, I'm not exactly springing for filet mignon, ribeye or New York cuts on a regular basis. But, lucky for me, I know how to fancy up even an inexpensive cut like flank steak or top round to be succulent, tender and delicious. I find there are two keys: tenderizing and marinating. This recipe uses beer to do a little of both! (Steak and beer - what more could a girl want? I might as well start my second career as a Miller Highlife girl now.....) The carbonation in the beer helps to tenderize a tough cut, as well as inject oodles of flavor. Throw it on the grill and you've got yourself some good eats in no time flat.
Adobo Ale Flank Steak
- 2-pound flank steak (you could also use a top round cut, or actually, any beef steak or roast; the marinade is delicious regardless)
- 1 12-ounce bottle of amber ale (I use Fat Tire Amber Ale by the New Belgian Brewing Company because I'm loyal like that!)
- 2 heaping tablespoons adobo paste (available in jars in the Mexican section of the supermarket)
- 2 tablespoons crushed garlic
- Salt and pepper, to taste
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