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Grilled College Marinated Steaks #steak #marinade #grilling #meat #beer #chimol #dinner #dinnerrecipe #easyrecipe | The Missing Lokness

Grilled College Marinated Steaks

Course Dinner
Cuisine American, Fusion, Salvadoran
Keyword beer, chimol, easy recipe, grilling, marinade, salvadoran salsa, steak, steak marinade
Author Lokness


  • pounds rib eye cap (rib eye, skirt or flank steaks)


  • ½ cup plus 1½ tablespoons ketchup
  • ½ cup beer (light flavored beer, like Corona)
  • ¼ cup soy sauce
  • 1 garlic clove (minced)

Chimol (Salvadoran salsa) (optional):

  • ½ small white onion
  • ¼ cup fresh lemon juice
  • ¼ cup plus 2 tablespoons water
  • teaspoons dried oregano
  • salt


  • Combine all the ingredients for the marinade. Mix well. Add the steak and marinate for 20 – 30 minutes (depends on the size of your meat) at room temperature.
  • If you are making chimol, combine all the salsa ingredients in a small bowl. Stir and mix. Season with salt. Set aside and let it sit for at least 10 minutes.
  • Preheat a grill or grill pan to medium-high heat.
  • Grill the steaks until charred on both sides and cooked to medium-rare doneness, about 4 – 6 minutes per side. Remove from the grill or grill pan and let rest on a cutting board for 5 minutes.
  • When ready to serve, slice the steaks and serve with chimol if using.


  1. You can use any cut of steaks you want.
  2. If using skirt or flank steaks, cut against the grain when serving.
  3. Leftover meat can be used for tacos the next day. Keep them in airtight container in the fridge. Recipe is here.