Ingredients
- 1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
- 1 (12 fluid ounce) can or bottle Mexican beer
- 2 pounds flank steak (about 1-inch thick)
Why This Dish Is Worth Trying
Helpful Kitchen Tips
- 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.
Step 1
Mix 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.
Step 2
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.
Step 3
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.
Step 4
Finally, slice the steak against the grain into thin strips, and you’re ready to serve!
