This 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.
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Start by mixing 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.
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.
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.
Finally, slice the steak against the grain into thin strips, and you’re ready to serve!
- Let the steak rest at room temperature before grilling to ensure even cooking.
- Use a meat thermometer to cook to your preferred doneness, aiming for medium-rare to keep it tender.
- Always slice against the grain to make the meat easier to chew.
This dish is full of bold, smoky flavors that bring out the best in the meat. The marinade adds a perfect balance of spice and tang, making each bite exciting. It’s a great way to enjoy a lean cut with rich, satisfying taste.
Serve with warm tortillas, fresh salsa, and a side of grilled vegetables or a crisp salad. A dollop of guacamole or sour cream can add a creamy contrast. This dish pairs well with Mexican rice or black beans for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out the meat, either in a skillet over low heat or in the microwave with a damp paper towel. For longer storage, wrap tightly and freeze for up to two months.
