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Beer-Marinated Flank Steak With Blue Cheese Chimichurri

Fire up the grill for beer-marinated black and blue steak!

Roasted garlic + stout beer = the perfect marinade for steak. Grill and serve with a simple blue cheese chimichurri.

This recipe is courtesy of McCormick.


For the Blue Cheese Chimichurri:

  • 1 Cup loosely packed cilantro leaves, chopped
  • 1 Cup loosely packed parsley leaves, chopped
  • 2 green onions, trimmed and chopped
  • 1 small clove garlic, finely chopped
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 Teaspoon crushed red pepper, preferably McCormick
  • 1/4 Teaspoon sea salt, preferably McCormick
  • 1 Ounce Danish blue cheese, crumbled, divided

For the Beer Marinated Flank Steak:

  • 1 package McCormick Grill Mates Roasted Garlic Stout Marinade Mix
  • 3/4 Cups stout beer
  • 1 1/2 Pound flank steak


For the Blue Cheese Chimichurri:

Mix cilantro, parsley, green onions, garlic, oil, vinegar, red pepper, and salt in medium serving bowl until blended.

Gently stir in 2 tablespoons of the blue cheese. Cover. Refrigerate until ready to serve.

For the Beer Marinated Flank Steak:

In a small bowl, mix marinade mix and beer. Reserve 2 tablespoons of the marinade.

Place steak in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

Refrigerate 30 minutes or up to 4 hours. Remove steak from marinade. Discard any remaining marinade.

Grill steak over medium-high heat 6–8 minutes per side or until desired doneness, brushing with reserved marinade during last few minutes of grilling.

Let steak stand 5 minutes before slicing.

Sprinkle remaining blue cheese over chimichurri sauce and serve with sliced steak.