Guinness Marinated Flank Steak with Green Peruvian Aji Sauce

Posted On: March 16, 2015

Celebrate St. Patrick’s Day with a juicy cut of meat marinated in a sea of delicious Guinness. The Aji sauce will provide you with a bright green sauce to avoid any pinches!

Guinness Marinade 


  • 2-3 lbs of Beenik’s grass fed and finished flank steak
  • 1 (12-ounce) bottle of Guinness (or your favorite dark stout)
  • 3 medium minced garlic cloves
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped shallots
  • 1 tablespoon grated lime zest
  • 1/4 cup lime juice
  • 1 tbsp chopped thyme leaves
  • 1 tbsp  black pepper
  • 1 tsp salt
  • 1/3 cup extra-virgin olive oil
Add the Guinness, garlic, basil, shallots, lime zest, lime juice, thyme leaves, black pepper and salt into a blender or food processer. Pulse until the ingredients are finely chopped, adding the oil to the mixture gradually. Place in zip lock bag or air tight container with the flank steak and let sit overnight.
Green Peruvian Aji Sauce
  • 4 jalapenos
  • 1 bunch green onions
  • 1 bunch cilantro
  • Juice of 1 limes
  • 1/2 tsp cumin
  • 2 tbsp vinegar
  • 1 garlic clove, minced
  • 3 tbsp Paleo Mayo
  • Salt and pepper to taste
Slice and de-seed the jalapenos. (Beetnik tip: wear gloves or just be very, very careful not to rub your eyes! Wash your hands thoroughly afterwards. And when we say thoroughly, we mean at least twice!) Puree all of the ingredients in a blender or food processor and adjust the ingredients to your taste. Add more Paleo Mayo if you like your sauce to be on the creamy side. If it becomes too thick, add water. Serve with marinated flank steak for dipping.



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