Recipe: Texas Beer Barbecue

Texas Beer Barbecue

Marinade:
1 cup chili sauce bottled
1/2 cup beer
1/3 cup vegetable oil
1/4 cup onion, finely chopped
1/4 cup cilantro, finely chopped
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried red pepper
1/4 teaspoon salt
2 pounds flank steak, cut 1-inch thick

In a medium bowl, you want to combine the chili sauce, beer, vegetable oil, onion, cilantro, chili powder, cumin, pepper and salt. Place 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. Prepare a low fire in a charcoal or gas grill. Remove the steak from the marinade, shaking off any excess. Discard the marinade. If desired, sprinkle the steak with salt. Place 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. Only turn the steak once during the cooking. When you cut the steak, you need to thinly slice across the grain.

Picnicking & Tailgate:
I would 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. Makes 4 servings.