Guadalajara Beef

Guadalajara Beef

Guadalajara Beef

Final Prep Time 20 minutes

Make-Ahead Time up to 1 day before serving


Makes 4 servings


1 bottle (12 ounces) dark beer
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 teaspoon ground red pepper
1 beef flank steak (about 1 pound)
6 medium red, yellow or green bell peppers, seeded and cut lengthwise into quarters
8 (6- to 8-inch) flour tortillas
Sour cream


  1. Combine beer, soy sauce, garlic, cumin, chili powder and red pepper in large resealable food storage bag; knead bag to combine. Add beef and seal. Refrigerate up to 24 hours, turning occasionally.
  2. Preheat grill. Remove beef from marinade; discard remaining marinade. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, turning once during grilling. Grill bell peppers 7 to 10 minutes or until tender, turning once.
  3. Cut steak across the grain into thin slices and serve with bell peppers, tortillas, sour cream and salsa.

Nutritional Information

Sodium 240 mg
Protein 42 g
Fiber 7 g
Carbohydrate 67 g
Cholesterol 50 mg
Total Fat 13 g
Calories 546

Dietary Exchange

Meat 4
Vegetable 4
Starch 3

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