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1
In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning.
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2
Massage the back to mix the ingredients.
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3
Place the steak into the bag, squeeze the air out and seal.
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4
Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours.
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5
Set up grill or grill pan over medium-high heat.
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6
Oil grate when ready to start grilling.
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7
Let steaks stand at room temperature for 20 to 30 minutes before grilling.
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8
Remove steak from marinade.
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9
Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F).
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10
Pour the marinade into a large skillet over medium heat.
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11
Reduce by a half or until thickened, about 10 to 15 minutes
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12
Transfer steaks to a cutting board and let rest for 5 minutes before cutting.
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13
Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade.
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14
Heat oil over medium heat in a medium sauce pot.
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15
Add garlic, and rice and saute for 2 minutes until rice is toasted.
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16
Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil.
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17
Cover, reduce heat to low and simmer for 15 minutes.
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18
Remove to a baking sheet and let cool.
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19
In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro.
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20
Mix well and serve with steak.
