A Publication of WTVP

Beer-Marinated Steak with Chimichurri Sauce

by Mary DiSomma |

Beer-Marinated Steak with Chimichurri Sauce

Chimichurri is my favorite condiment when I am serving steak. I first experienced chimichurri when I spent a year abroad in Argentina as a 16-year-old foreign exchange student.

The main players are cilantro, parsley and oregano. But the garlic does not play second fiddle. If you like a little heat, don’t worry. You can add a jalapeño or crushed red pepper to the mix.

Beef is everything in Argentina and I’ve witnessed firsthand that they consume the most beef per capita of any country. Their beef is really special, as the cows are grass fed. You can taste the difference.

Since we are in Peoria and not Argentina, I am sharing a favorite steak recipe that is a bit more Americanized. Yes, there’s beer in this delicious marinade. Coupled with smoked paprika, a little brown sugar and some Worcestershire sauce, this marinade works great with a sirloin, flank or flat iron steak. And, of course, I serve it with my delicious chimichurri!

  • Prep Time45 min
  • Cook Time12 min
  • Total Time57 min
  • Yieldserves 4
  • Course
    • Main Course
  • Cooking Method
    • bake


  • 1½ pound flank, sirloin or flat iron steak
  • 1½ cups stout or porter beer
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. brown sugar
  • 1 garlic clove, peeled and finely chopped
  • 1½ tsp. sweet smoked paprika
  • 2 tsp. extra-virgin olive oil
  • 1 tsp. unsalted butter
  • ¼ tsp. coarse sea salt
  • ¼ tsp. coarse ground black pepper 

For the Chimichurri Sauce: 

  • 1 large bunch parsley, coarsely chopped
  • 1 large bunch cilantro, coarsely chopped
  • 3 tbsp. capers, rinsed
  • 2 garlic cloves, minced
  • 1½ tbsp. red wine vinegar
  • 1¼ tsp. salt
  • ¼ tsp. red pepper flakes
  • ¼ tsp. ground black pepper
  • ½ cup extra-virgin olive oil, as needed



In a bowl, whisk together the beer, Worcestershire, brown sugar, garlic and paprika. Place steak in a baking dish, apply marinade and cover with plastic wrap. Refrigerate overnight.


When ready to cook, remove steak from the marinade. Let steak sit at room temperature for 15 minutes. Season with coarse salt and pepper. Preheat oven to 400 degrees. Place olive oil and butter in a heavy, ovenproof skillet, cast iron recommended. 


Heat skillet on medium high. When hot, add steak. Sear for two minutes. Flip steak. Sear one more minute. Place skillet in the preheated oven. Roast 7 to 10 minutes depending on steak thickness. Use a meat thermometer to test. For medium rare, roast to internal temperature of 125 to 130 degrees, for medium to 135 to 140 degrees, and for medium well to 145 to 150 degrees. Remove pan. Rest steak for 10 minutes before cutting. Serve with the chimichurri sauce.

Instructions for Sauce


In a mixing bowl, combine parsley, cilantro, capers and garlic. Add vinegar, salt, red pepper flakes and black pepper. Mix well. Drizzle in the olive oil to taste and let sit for 30 minutes.

Mary DiSomma

Mary DiSomma

Our chef lives in Oak Park and Cuba, Illinois. She is an author, publisher, philanthropist, podiatrist, entrepreneur, wife to Bill and mom to four adult children. She also appears on Peoria Magazine’s You Gotta See This! on WTVP PBS