I was recently offered the chance to attend and promote a Negra Modelo Beer Dinner in Washington DC with Chef Rick Bayless and Chef Chris Cosentino. How could I say no to spending time with these two amazing chefs and watching them work their magic?
The event was held at Union Market’s Dock 5 which was given the full red carpet treatment. Luckily I was allowed to bring Jeff with me! I would have felt guilty about attending a beer dinner without my #1 favorite beer drinker.
Chef Bayless prepared a decadent red chili with beer and dry roasted ancho chile peppers. He shared many great cooking tips with us as he worked, including the fact that adding a tiny bit of sugar brings out the natural fruitiness of ancho chilis. He also pointed out that Negra Modelo is one of his favorite beers to cook with because it’s malty as opposed to hoppy so it doesn’t turn bitter when heated up.
Chef Cosentino prepared fragrant beer-steamed clams with chorizo, fennel and chickpeas. Not a combination I would have come up with but it was incredible.
Before the chefs took the stage, we were also served some wonderful beer braised pork tacos with guacamole, pickled cabbage, and chipotle crema. The meat was so flavorful that I decided to prepare my own version of Negra Modelo marinated steak. Originally I was going to create a taco recipe but this meat is very tasty on its own so I’m sharing it as is. It’s an excellent filling for tacos, but it’s also great served with some grilled vegetables or a light summer salad.
Thanks again to Negra Modelo for an amazing evening!
- 12 ounces Negra Modelo (or a similar lager)
- ⅓ cup soy sauce
- 1½ tablespoons dark brown sugar
- 2 cloves garlic, smashed
- 1 pound flat iron steak
- 1 tablespoon high heat oil (such as regular olive oil)
- kosher salt and fresh ground black pepper
- Whisk together the Negra Modelo, soy sauce and sugar in a medium bowl or liquid measuring cup. Place the steak and garlic in a resealable plastic bag and add the marinade, tossing to coat. Place the bag in the refrigerator and marinate for a minimum of 2 hours to overnight, turning the bag periodically.
- Remove the bag from the refrigerator and allow to steak to come to room temperature. Preheat the grill to the high. Discard the marinade and pat the steak dry. Brush the steak with the high heat oil and season both sides generously with salt and pepper.
- Grill the steak on high heat for approximately 3-4 minutes per side until it’s cooked to medium-rare. Allow the meat to rest for at least 10 minutes. Slice against the grain in to thin strips and serve or use as a filling for tacos.
Disclaimer: I was paid to attend and promote The Perfect Compliment Negra Modelo Beer Dinner with Chef Rick Bayless and Chef Chris Cosentino. As always, all opinions are my own!