| flank steak | 2x 1.3 lb steaks | |
| dark beer | 12 oz | |
| Worcestershire sauce | 1/2 cup | |
| thinly sliced green onions | 6 | |
| Extra virgin olive oil | 1/4 cup | |
| dried oregano | 1 tbsp | |
| cumin | 2 tsp | |
| kosher salt | to taste |
Lightly score flank steaks on both sides, about 1/8 inch deep, 1/2 inches apart, with a sharp knife.
Arrange steaks in 13 x 9 glass baking dish. Sprinkle on both sides with oregano, cumin, coarse salt and freshly ground pepper.
Drizzle olive oil over both sides. Rub oil and spices into meat. Top with remaining ingredients, turning several times to coat.
Cover and chill 3 hours to overnight, turning occasionally.
Barbecue steaks to desired temperature at medium-high heat.
Transfer steaks to cutting board and allow to rest for 5 minutes.
Thinly slice steaks across grain.
Pairs well with Aji Sauce and Colombian guacamole.
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