Grilled Beef is there anything better? Well… Marinated Beef that is Grilled and on my plate – that is a lot better. I cannot think of the warming weather, with out grilling on my mind. What better way to welcome the warm weather’s return to the Northern Hemisphere than to grill some tasty beef.
The marinate is a take off from the Ode to Summer marinade that has a fajita seasoning base. I kicked up this recipe by featuring a local beer brewer in the Salt Lake City Valley. Squatters has been in business since 1989 – and started the local micro-brewery craze here in Utah. With this craze, there came food – good food. People stepping up their game food wise – helps us to bring brighter, open-minded individuals to live in our society. While this food blog isn’t a social or political blog – what is – those same people who might think differently than you or I – also eat.
Sharing food, sharing stories, having fun around the dinner table eating simple, great food – is what life is about. I hope you enjoy this food, even if you do not imbibe – there are local craft breweries, food artisans just around your corner – making fantastic food. Make a point to support local merchants – as they employee your neighbors!
Ingredients:
- 4 cups minced onion
- 1 cup chopped cilantro
- 1 cup seeded, minced poblanos peppers
- 1/2 cup minced garlic cloves
- 2 cups soy sauce
- 2 cups Worcestershire sauce
- 2 cups oil
- 2 cups fresh lime juice
- 2 cups (16 oz) good hefeweizen beer ( Squatters American Wheat HefeweizenTM )
- 4 tablespoons tequila
- 2 tablespoons black pepper
- 1 tablespoon ground cumin
- 6 lb flank or skirt steaks
Method
- Combine all ingredients in a large non-reactive bowl mix the marinade ingredients and mix completely.
- In a large food grade bucket 3-5 gallons in size place your marinade and add your flank steaks.
- Place marinade in the refrigerator for 6 hours to overnight.
- Preheat your grill to medium-high heat.
- Remove your steaks from the marinade and pat dry with kitchen towel.
- Grill to your desired doneness – about 4 min per side for medium-rare.
- Allow to rest for about 5 minutes – after rested slice against the grain.
Squatters Restaurants
Salt Lake City, UT / 147 West Broadway / 1.801.363.2739
SLC Airport / Concourse C Terminal 2 / 1.801.575.2002
Park City, UT / 1900 Park Avenue / 1.435.649.9868
