A recipe brings bold Tex-Mex flavors to a tender, juicy cut of flank steak, perfect for a flavorful weeknight dinner or weekend cookout. Easy to prepare and packed with zest, it’s sure to become a family favorite.
Ingredients
- 1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
- 1 (12 fluid ounce) can or bottle Mexican beer
- 2 pounds flank steak (about 1-inch thick)
Step 1
Mix all eight packets of sazon seasoning with the beer in a large resealable plastic bag. Give it a good shake until the seasoning dissolves. Pop the flank steak in, seal the bag, and let it marinate in the fridge for at least 8 hours or overnight if you have the time.
Step 2
When you’re ready to cook, heat up your grill to medium-high and brush the grates lightly with oil to prevent sticking. Take the steak out of the marinade and discard the liquid.
Step 3
Place the steak on the hot grill and cook for about 6 minutes per side for medium, or adjust the time to how you like it. Once it’s done, take it off the grill and let it rest for about 10 minutes — this helps keep it juicy.
Step 4
Finally, slice the steak against the grain into thin strips, and you’re ready to serve!
Frequently Asked Questions
Can I use a different cut of beef instead of flank steak?
Yes, skirt steak or hanger steak are good alternatives that also work well with this marinade and grilling method.
How long should I marinate the steak for best flavor?
Marinate for at least 8 hours, but overnight is ideal to let the flavors fully develop.
What if I don’t have Mexican beer on hand?
You can substitute with a light lager or even sparkling water, but beer adds extra flavor and tenderness.
How do I prevent the steak from sticking to the grill?
Brush the grill grates lightly with oil before heating to create a non-stick surface.
How can I tell when the steak is cooked to medium?
Grill for about 6 minutes per side, or use a meat thermometer; medium is around 140-145°F (60-63°C).
Why should I let the steak rest after grilling?
Resting for 10 minutes allows the juices to redistribute, making the steak juicier and more tender.
What does slicing against the grain mean and why is it important?
Cutting against the grain means slicing perpendicular to the muscle fibers, which makes the meat easier to chew.
Can I prepare the marinade and steak ahead of time?
Yes, marinate the steak overnight in the fridge, but discard the marinade before grilling for safety.
PV
By Priya Verma
Food Enthusiast
Priya focuses on making recipes easy and reliable, helping home cooks prepare meals with confidence.
