The marinade:
    • 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
The salsa:
  • 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


The marinade:
    1. 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.
    2. 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.
    3. Cover and refrigerate the steak for at least 4 hours, and up to overnight, turning halfway through.
The salsa:
    1. 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.
Grilling it:
  1. Preheat the grill to medium-high heat. Lightly oil the grill.
  2. Grill the flank steak to desired degree of doneness, 3 to 4 minutes per side for medium-rare.
  3. Let the steak rest for 5 to 10 minutes. Cut in thin slices across the grain.
  4. 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.