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Beer and Balsamic Grilled Steak

Grilled Steak with Beer Marinade and Salsa Fresca

An easy recipe for beer and balsamic vinegar marinade perfect for grilling striploin or other beef steaks.
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 187kcal
Author Old Tomorrow Beer


  • 2 Tbsp olive oil
  • ½ cup red lager beer
  • 2 Tbsp balsamic vinegar I recommend Carli brand
  • 1 Tbsp brown sugar
  • rosemary leaves finely chopped
  • ½ teaspoon chile garlic sauce or one clove crushed garlic and a ¼ teaspoon red chile flakes
  • sea salt and freshly ground black pepper
  • 1/2 tsp Montreal Steak Spice optional

Salsa Fresca

  • 1/2 cup tomatoes finely diced
  • 2 tbsp white onion finely diced
  • 1 crushed dried chiltepin pepper or 1/4 tsp finely diced fresh jalapeno
  • 1/4 cup cilantro chopped
  • 1 tbsp lime juice freshly squeezed
  • 1/4 tsp salt


  • Place all the ingredients (except the salt and Montreal Steak Spice) into a bowl and mix together until well combined.
  • Add your strip loin steaks to the mixture
  • Marinade for one hour or longer.
  • Season with Montreal Steak Spice and sea salt
  • Grill the steaks over hot coals to your liking

Salsa Fresca

  • Combine all the ingredients in a glass or non-reactive bowl
  • Adjust seasonings and allow to rest for one hour


  • You can substitute fresh mint leaves for cilantro in the salsa fresca or even use a mix of both.
  • Chiltepin peppers are tiny, round peppers that pack a lot of heat and are most commonly used dried outside of Mexico and the southwestern USA.
  • Another option is to serve the dried chiltepin peppers in a bowl on the side and people can crush them and sprinkle the pepper flakes on their salsa to spice it up as much as they dare.  
Tips for Making Grilled Steaks
  • When marinating the steak use a glass or non-reactive dish to avoid a chemical reaction between the metal and the acid in the marinade.
  • How long should you marinate a steak? The key is successful marinating is to avoid leaving your meat soaking in a marinade for too long. One hour is long enough to infuse the surface of the steak with the flavours of the ingredients you're using but not so long that the acid begins to "cook" the proteins as it does when you mix lime juice with raw seafood for ceviche.
  • Don't reuse the marinade - it should be discarded after use.
  • Use a meat thermometer if you are unsure on cooking times.
  • Make sure to let the steaks rest for around 5 minutes before cutting or serving. If you don't let them rest they will dry out and you'll lose a lot of flavor.
  • Make the salsa in advance (at least 1 hour) so it has time to marinate.


Calories: 187kcal | Carbohydrates: 10g | Fat: 14g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 17mg | Sugar: 8g | Iron: 0.1mg