•2 1 1/3-pound flank steaks
•1 tablespoon dried oregano
•2 teaspoons ground cumin
•Coarse kosher salt
•1/4 cup extra-virgin olive oil
•11/4 cups thinly sliced green onions (about 6)
•1 12-ounce bottle dark beer
•1/2 cup Worcestershire sauce
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 green 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.
Nutritionals - Tri-Tip Picanha Steak
Calories from Fat
% Daily Value
No records found!
Cooking Instructions- Tri-Tip Picanha Steak
Coat picanha steaks with rock salt before grilling.
Cutting picanha steaks and slicing:
Leave the fat on the picanha. Cut steaks across to the tip.(6-7 2 inch steaks) After grilling, slice steaks thinly so each piece has a small strip of fat.
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