Ingredients
2 pounds grass-fed flank steak
1 bottle Negra Modelo (or another dark beer)
¼ cup olive oil
1 tablespoon malt vinegar
4 ears of corn
For the rub:
2 teaspoons organic panela
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon sea salt
2 cloves of fresh garlic
1 handful fresh oregano
½ teaspoon black pepper
½ teaspoon cinnamon
For the Aji Salsa
1 lime
1 small, seeded jalapeño pepper
¾ sweet onion
1 bunch fresh cilantro
1 tablespoon red wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper
Panela-butter for the grilled corn:
8 tablespoons butter (1 stick)
1 tablespoon organic panela
½ teaspoon sea salt
½ teaspoon black pepper
Directions
Make the rub by mixing organic panela, cayenne pepper, cumin, sea salt, crushed garlic, fresh oregano, black pepper and cinnamon together. Rub evenly, lightly coating both sides of the steak, then drizzle with olive oil, malt vinegar and Negra Modelo. Cover and put in the fridge to let marinade for at least 3 hours.
Mix up the Aji, a Peruvian salsa verde, while the steak is chillin. Juice one lime and blend with jalapeño, onion, cilantro, red-wine vinegar, salt and pepper in a food processor. Cover and set aside.
Light the grill and bring charcoals to a smolder. Grill corn for 30-45 minutes, rotating a few times 🌽. While the corn is grilling, make the panela-butter. Combine panela, sea salt and black pepper with 8 tablespoons of salted butter. Put in the fridge to firm up ⛄️.
Remove the corn and grate once corn is done, blow charcoal clean of ash. Lay steaks directly onto hot coals, one minute per side. Remove steaks from charcoal, wrap in aluminum foil and let sit for 15 minutes.
Enjoy some beer-marinated flank steak with Aji Salsa and panela-butter slathered corn on the cob. Top the corn off with parmesan cheese and pop open another beer 🍻.
