- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ancho chile pepper
- 1 tsp kosher salt
- 1 (1 1/4 lb.) flank steak
- 1 (12 oz.) bottle dark beer
- 1/3 cup Worcestershire sauce
- 3 cloves garlic, peeled and smashed
- 3 peeled peaches, diced
- 1 cup grape tomatoes, cut in half
- 1 tbsp fresh lime juice
- 2 tsp minced jalapeno pepper
- 1 tbsp minced cilantro
- 1 tbsp chopped green onions
- In a small bowl, combine the oregano, cumin, ancho chile pepper and kosher salt. Rub the mixture over both sides of the flank steak, pressing it into the meat.
- Place the flank steak in a large glass baking dish. Add the crushed garlic cloves and pour over the beer and Worcestershire sauce. Turn to coat.
- Cover and refrigerate the steak for at least 4 hours, and up to overnight, turning halfway through.
- In a medium bowl, combine the chopped peaches, tomatoes, lime juice, jalapeno pepper, cilantro, and green onion. This can be made up to 2 hours in advance.
- Preheat the grill to medium-high heat. Lightly oil the grill.
- Grill the flank steak to desired degree of doneness, 3 to 4 minutes per side for medium-rare.
- Let the steak rest for 5 to 10 minutes. Cut in thin slices across the grain.
- Serve, topped with peach salsa.
The marinade recipe was adapted from Bon Appetit Magazine. The steak should be marinated for at least 4 hours, so be sure to plan ahead. The salsa can be made up to 2 hours in advance.