Beer-Marinated Flank Steak and IPA Chimichurri

flank steak with ipa chimichurri

Welcome back to the Beer Junkies! Today, we are releasing our very first beer-infused food recipe. We decided to start off with beer-marinated flank steak with IPA chimichurri. For the beer, we used our American IPA recipe, but you can use your favorite. This dish turned out to be delicious. Flank steak is a tougher cut than most, but the marinade really tenderized it. The chimichurri tastes bright and fresh with the chopped parsley, cilantro, red bell pepper, and tomatillos. We have included our walkthrough video, but we continue on with the recipe below.


We split this recipe into two parts, the marinade and the chimichurri. We have included the ingredient list for both below, and will continue on with the process after. All of these ingredients can be found at your local grocery store. I highly recommend using fresh parsley and cilantro over dried, as it will make a huge difference with the chimichurri.


  • 1 cup American IPA
  • 1/3 cup of lime juice
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, chopped
  • 1 teaspoon of salt, pepper, and cumin
  • 2 pounds of flank steak

IPA Chimichurri

  • 1/2 cup of fresh parsley
  • 1/4 cup of olive oil
  • 1/4 cup of American IPA
  • 2/3 cup of cilantro
  • 1/4 cup of chopped red bell pepper
  • 1 clove of garlic
  • 1 cup of tomatillos, husked and chopped
  • 1/2 teaspoon of crushed red pepper flakes
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cumin
  • 1 tablespoon of lime juice


  1. Start with the marinade. Add your IPA, lime juice, olive oil, garlic, salt, pepper, and cumin into a large bowl and mix well. Once mixed, add the flank steak and marinade at room temperature for an hour, or in the fridge overnight.
  2. When the steak is almost done marinating, add the chimichurri ingredients to a food processor and blend until smooth.
  3. When the steak is done marinating, heat up a cast iron pan over medium-high heat, or a grill, until very hot. Once the pan or grill is very hot, remove your steak from the marinade, drain well, and add to the pan.
  4. Cook the steak for about 4 minutes on each side for medium rare, or about 5 minutes each side for medium. You can check with an instant food thermometer to make sure it’s where you want it.
  5. Once the steak is finished, slice it, add the chimichurri, and enjoy!

If you decide to try this recipe, or one like it, let us know how it went! And please let us know what we should make next. Cheers!

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