THE RECIPE JOURNAL · Main Course
Flank Steak with a Tex-Mex Marinade
This flavorful dish brings together tender flank steak and a zesty Tex-Mex marinade that’s perfect for grilling season. It’s an easy way to add a bold, smoky twist to your dinner routine everyone will love.
FROM THE KITCHEN • Flank Steak with a Tex-Mex Marinade
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by dumping all eight packets of sazon seasoning into a large gallon-sized zip-top bag. Pour in the beer, seal the bag, and give it a good shake until the seasoning dissolves. Toss in the flank steak, seal the bag tightly, and pop it in the fridge to marinate for at least 8 hours or overnight for the best flavor.
02
Step 2
When you're ready to cook, fire up your grill to medium-high and give the grates a quick brush with oil to prevent sticking. Take the steak out of the marinade and discard the liquid.
03
Step 3
Place the steak on the hot grill and cook it for about 6 minutes per side for medium doneness, or adjust the time to whatever you like. Once it’s done, take it off the grill and let it rest for around 10 minutes—this helps keep it juicy.
04
Step 4
Finally, slice the steak against the grain and serve. Enjoy!
Why you’ll love it
This dish is full of bold, vibrant flavors that bring a fresh twist to classic grilled steak. The marinade adds a perfect balance of smoky, tangy, and spicy notes, making each bite exciting and satisfying. It’s a great way to enjoy a quick, flavorful meal that feels special without a lot of fuss.
How to serve
Serve with warm tortillas, fresh salsa, and a side of cilantro-lime rice or grilled vegetables. A dollop of guacamole or sour cream adds a creamy contrast. This dish also pairs well with a simple salad or black beans for a complete Tex-Mex meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the meat, either in a skillet over low heat or briefly in the microwave. For longer storage, freeze cooked steak slices and thaw overnight before reheating.
