Recipes Occasions Summer

Beer-Marinated Flank Steak With Blue Cheese Chimichurri

The Daily Meal Staff|July 3, 2017 10:57 am EST

Beer-Marinated Flank Steak With Blue Cheese Chimichurri

2.9 (102 ratings)

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Roasted garlic + stout beer = the perfect marinade for steak. Grill and serve with a simple blue cheese chimichurri.This recipe is courtesy of McCormick.

Servings

6

Ingredients

• 1 cup loosely packed cilantro leaves, chopped
• 1 cup loosely packed parsley leaves, chopped
• 2 green onions, trimmed and chopped
• 1 small clove garlic, finely chopped
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon red wine vinegar
• 1/2 teaspoon crushed red pepper, preferably mccormick
• 1/4 teaspoon sea salt, preferably mccormick
• 1 ounce danish blue cheese, crumbled, divided
• 1 package mccormick grill mates roasted garlic stout marinade mix
• 3/4 cup stout beer
• 1 1/2 pound flank steak

Directions

1. Mix cilantro, parsley, green onions, garlic, oil, vinegar, red pepper, and salt in medium serving bowl until blended.
2. Gently stir in 2 tablespoons of the blue cheese. Cover. Refrigerate until ready to serve.
3. In a small bowl, mix marinade mix and beer. Reserve 2 tablespoons of the marinade.
4. Place steak in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
5. Refrigerate 30 minutes or up to 4 hours. Remove steak from marinade. Discard any remaining marinade.
6. Grill steak over medium-high heat 6–8 minutes per side or until desired doneness, brushing with reserved marinade during last few minutes of grilling.
7. Let steak stand 5 minutes before slicing.
8. Sprinkle remaining blue cheese over chimichurri sauce and serve with sliced steak.