- cup chili sauce bottled
- cup beer
- cup vegetable oil
- cup onion, finely
- cup cilantro, finely
- Tablespoons chili powder
- teaspoon ground cumin
- teaspoon dried red pepper
- teaspoon salt
- pounds beef
flank steak, cut 1-inch thick
a medium bowl, you want to combine the chili sauce, beer, vegetable oil,
onion, cilantro, chili powder, cumin, pepper and salt.
steak in glass baking dish or a large, re-sealable plastic bag.
Pour the marinade over the steak, turn to coat both side.
Cover the dish or seal the bag.
If using a plastic bag, you want to press out as much air as
possible. Refrigerate 3 hours
or best overnight.
a low fire in a charcoal or gas grill.
the steak from the marinade, shaking off any excess.
Discard the marinade. If
desired, sprinkle the steak with salt.
the steak on a well-oiled grill grid. You
want to grill 25 to 30 minutes for medium-rare or about 45 minutes, loosely
covered with foil.
the steak once during the cooking. When
you cut the steak, you need to thinly slice across the grain.
remove the steak from the marinade. Put
steak in a clean plastic bag or plastic container.
Put the steak in the ice chest and grill when you reach your picnic
or tailgate location.