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Marinated Flank Steak

This recipe comes to us from Kimberley Fillenworth.  

This is great for London Broil as well.  I like to pair it with yellow rice mixed with tomatoes, roasted corn and red onion, along with avocado or guacamole and green chili sauce for a Spanish or Argentinean style dinner!
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2 1/2 pounds Flank Steaks
1 cup Moore's Original Marinade
1 Tbsp. dried oregano
2 tsp. ground cumin
1/4 cup extra-virgin olive oil
1 1/4 cups green onions, chopped (6-8)  large pieces are ok
1 Serano, Jalapeno or hot chili pepper, cut into large pieces
1/2 cup Worcestershire Sauce
1 12 oz bottle of dark beer


1. Combine Moore's Original Marinade with the next 6 ingredients in a food processor or mixer and mix well.
2.  Place flank steaks in a dish and pour marinade mixture over the meat.
3.  Add bottle of beer and stir to coat meat well.
4.  Marinate for 1 hour or more.
5.  Remove meat from marinade and grill until done (6-8 minutes per side until desired doneness)
6.  Allow meat to rest 5 minutes before slicing.  Make sure to slice flank steak against the grain.