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Labor Day Brews & Bites: California Lager Marinated Steak and Meyer Lemon Lager Salad

Posted by at 7:09 pm | Category: Beer/Food Pairings & Recipes 0


It’s the last big holiday weekend of the summer which means it’s time to grab some brews and invite your friends over for a grill fest. And since it’s the celebration of the labor movement, we’d like to make it easier for you to impress your family and friends.

Do you know what you’re cooking yet? Let us help you show off your culinary skills with the latest installment of our Cooking with Beer Recipes, curated by our friend Chef Kenneth Hernandez. Most recently we shared the Go West! IPA Jalepeno Blackberry Wings. This weekend, grab some six-packs of Anchor California Lager and Meyer Lemon Lager and give these recipes a try:

Coffee-Rubbed Steak Marinated in Anchor California Lager with Chimichurri Sauce

Yield: 6 Servings

CA Lager Steak Marinade_full_blogIngredients:

2 lbs. flank steak

2 tablespoons olive oil

1 tablespoon salt

1 tablespoons black pepper

California Lager Rub:

1 tablespoon brown sugar

2 tablespoons coffee grounds

1 tablespoon chile de arbol

1 tablespoon turmeric, chopped

2 tablespoons garlic, chopped

¼ cup (2 oz.) Anchor California Lager

¼ cup parsley, chopped


CA Lager Steak- finished_blogChimichurri Sauce:

⅓ cup parsley, chopped

½ cup cilantro, chopped

2 tablespoons oregano, chopped

1 teaspoon jalapeno, chopped

1 tablespoon garlic, chopped

1 teaspoon shallots, chopped

¼ cup red wine vinegar

½ cup olive oil

2 tablespoons lime juice

Dash ground black pepper and salt


  1. Combine flank steak, olive oil, salt and pepper. Set aside
  2. In a small bowl, combine all ingredients for the rub.
  3. Massage the dry rub into the flank steak and refrigerate covered in plastic for up to 2 hours.
  4. On a grill or hot pan, sear both sides until caramelized. 4 minutes on first side, 3 on the other side (medium rare).
  5. Combine all chimichurri ingredients. Finish off with ground black pepper and kosher salt. Serve with steak.

Heirloom Cherry Tomato, Grilled Corn, and Feta Salad with Balsamic Meyer Lemon Lager Vinaigrette

Yield: 6 Servings

Salad Ingredients:

3 cups heirloom cherry tomatoes cut in halfMeyer Lemon Lager Salad_Blog

2 cups corn kernels, sliced off cob (grilled, cooled and sliced)

2 cups baby arugula

2 tablespoon fresh basil, chopped

1 tablespoon garlic, chopped

Dash of olive oil

¾ cup feta

Meyer Lemon Lager Vinaigrette Ingredients:

⅓ cup olive oil

3 tablespoons red wine vinegar

1 cup balsamic vinegar

½ cup (4 oz.) Anchor’s Meyer Lemon Lager

Dash of salt and ground black pepper


  1. Grill the corn, cool, and slice kernels off the cob. If access to a grill is not possible, steam the corn.  
  2. In a large bowl, combine heirloom tomatoes, corn, baby arugula, basil, and garlic. Drizzle with olive oil. Toss and set aside
  3. In a saucepan, emulsify the olive oil, red wine vinegar, balsamic vinegar, Anchor’s Meyer Lemon Lager, salt, and pepper. Bring to a boil, then simmer until the liquid has reduced in half. Set aside and cool
  4. Drizzle vinaigrette on salad, toss, and sprinkle feta on top.

Photography by Joseph Phillips: www.josephmichaelphillips.com, @jmpgraphy .


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