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Beer-Marinated Flank Steak with Aji and Guacamole

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This beer-marinated flank steak is a vibrant, South American-inspired dish that brings a sophisticated depth of flavour to your summer barbecue. By scoring the meat and marinating it in a rich blend of dark beer, spring onions, and Worcestershire sauce, a traditionally tough cut is transformed into something exceptionally tender and savoury. The acidity of the marinade works beautifully with the robust beef, ensuring every bite is succulent and perfectly seasoned.

As a diabetes-friendly main course, this recipe prioritises lean protein and healthy fats from the accompanying Colombian guacamole. Serving the steak with a fresh, spicy aji sauce provides a bright contrast to the grilled meat without the need for sugary shop-bought glazes. It is an ideal choice for a healthy weekend lunch or a relaxed dinner party with friends.

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Ingredients for Beer-Marinated Flank Steak with Aji and Guacamole

  • 2 600g flank steaks

  • 1 tablespoon dried oregano

  • 2 teaspoons ground cumin

  • Coarse kosher salt

  • 60ml extra-virgin olive oil

  • 650ml thinly sliced spring onions (about 6)

  • 1 350g bottle dark beer

  • 120ml Worcestershire sauce

  • Aji Sauce

  • Colombian Guacamole

How to make Beer-Marinated Flank Steak with Aji and Guacamole

Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add spring onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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