Recipe: Bohemia, Tecate Team for Brava Steak

Fortunately, Bohemia Beer and Tecate are on top of their calendar. They got together at the Cervecería Cuauhtémoc Moctezuma Brewery and came up with a this Brava Steak with Lazy Salsa recipe and a mixing formula for Tecate Salsa. You should fire up the grill and try it while we all sit down here and plan our Christmas coverage for October.

Related: Crave Online Summer Grilling Guyd

Brava Steak with Lazy Salsa

(Serves 6)

Ingredients:

  • 6 garlic cloves, unpeeled
  • 4 serrano or 2 jalapeño chiles
  • ¼ cup fresh lime juice
  • 2 tablespoons vegetable or olive oil, plus more for steaks
  • 1 ½ teaspoons salt
  • 6 ribeye or strip beef steaks (1 inch thick and about 8 ounces each)

Lazy Salsa Ingredients:

  • 1 jar (16 ounces) Jalapeño Cilantro Salsa
  • ½ cup Bohemia Beer

Mix. Salt to taste.

Preparation:

  1. Roast garlic cloves and chiles in an un-greased skillet over medium heat, turning occasionally, until soft and blackened in spots, usually 5 to 10 minutes for chiles and 10 to 15 minutes for garlic. Cool, and then peel garlic.
  2. Puree garlic, chiles, lime juice and 2 tablespoons oil in a blender or food processor. Season with salt. Pour into a shallow dish and add steaks. Let marinate steaks for 1 hour at room temperature or 2 hours in the refrigerator.
  3. For the lazy salsa, heat the beer and salsa in a saucepan to a simmer. Cook gently to concentrate slightly, about 3 minutes. Cool and season with salt.
  4. Prepare a charcoal grill or heat a gas to hot. Brush the steaks with oil. Grill the steaks about three or four minutes per side for medium rare. Serve with lazy salsa.

Tecate Fresh Salsa

Ingredients:

  • 2 cups fresh tomato, peeled and diced
  • 1/2 cup (4 oz.) Tecate beer
  • 1/4 cup (2 oz.) chopped onion into 1/8 inch
  • 1/8 (1 oz.) seedless Jalapeños without seeds and diced
  • 1/8 cup (1 oz.) finely chopped fresh cilantro
  • 1/2 tablespoon of salt

Preparation:

Combine all ingredients on a bowl and refrigerate for 2-3 hours before serving

(Tip: Don’t remove the seed of the Jalapeños to make the salsa spicier.)

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