My second blogger recipe contest entry using Budweiser’s new line of barbecue sauces and marinades. features flank steak as the star of the show. I’m not sure that I’ve written a simpler recipe than this one and that’s because the Budweiser Brewmaster’s Premium Sizzlin’ Steak House Marinade Bag did most of the work!
Some of the most underrated yet affordable steaks are flank, hangar, and skirt steak. They don’t get the same respect as the rib eyes, NY strips, and filet mignons, but they deliver on excellent flavor. It’s also easier to feed a lot of people using some of these alternative steaks.
Many purists suggest that meat is best served “as is,” with just a little salt and pepper. I usually agree with that sentiment, but a good marinade used on a tougher cut of beef can really shake things up. Budweiser does a nice job of capturing certain notes in their marinade bags like steak sauce, black pepper, and a little sweetness. The marinade even seemed to tenderize the meat a bit and I could see it being used for steak tips as well.
Rather than just marinate the meat, I wanted to see how versatile the flavors could be. I was pleasantly surprised that the steak house flavors of the marinade actually worked shockingly well with traditional Tex-Mex flavors.
Grilled Marinated Flank Steak Tacos using a Budweiser Marinade Bag
Grille Flank Steak Tacos
- 1 to 3 pounds of flank steak
- 1 Budweiser Brewmaster’s Premium Sizzlin’ Steak House Marinade Bag
- Optional Ingredients:
- Flour or corn tortillas
- Pico de gallo (tomatoes, onions, cilantro)
- Sour Cream
- Cutting board
- Sharp knife
- The Budweiser marinade bag is what makes this recipe so easy. It basically does all of the work to impart extra juiciness and a steak sauce meets barbecue sauce type of flavor.
- Place one to three pounds of flank steak in a Budweiser marinade bag, seal the bag, and place it in the fridge for 3 hours at least. After 3 hours, take the marinade bag out of the fridge and let it marinate for one more hour at room temperature.
- Get the grill hot to a medium-high heat and place the flank steak on the grill. Let it grill for roughly 8-9 minutes a side.
- Try not to flip it too much, but the timing will depend on the grill and the heat, but the goal is to get it to an internal temp of 140 for medium. I suggest medium for flank steak because the steak is still juicy, but also easier to cut or bite into for use in tacos.
- When the steak is done, set it aside to rest for 7 to 10 minutes. This will allow most of the juices to redistribute in the meat. If you don’t let the meat rest, it will get dry. Nonetheless, you should still expect some juice to leak out as the meat is cut, but the goal is to minimize.
- Once the meat has rested, slice the flank steak across the grain in very thin slices. It’s ready to serve as is, but if you want to use it for taco meat, I suggest cubing the meat after the initial slices. This makes it easier to chew and bite as well as place in tacos.
- Top the tacos with fresh pico de gallo and sour cream. Add cheese if you want or avocado to add some extra richness. Basically, any taco toppings you like will work. Serve alongside some cilantro and lime infused rice.
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