Thought beer was just for drinking? Think again! In this recipe, beer makes for a tender and juicy flank steak loaded with flavor.
3 cloves garlic, minced
1 small white onion, minced
1 12-oz bottle amber or nut-brown beer (not dark beer)
2 tbsp Dijon mustard
2 tbsp reduced-sodium soy sauce
1 tbsp chopped fresh rosemary
2 lb flank steak, trimmed
High-heat cooking oil (such as grape seed or safflower), as needed
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
In a large bowl, combine garlic, onion, beer, mustard, soy sauce and rosemary. Transfer steak to a large resealable bag or container and pour marinade over steak, turning to coat. Transfer to refrigerator to marinate overnight, turning occasionally.
Heat a grill to medium-high and brush grates with oil. Remove steak from marinade, discarding any remaining marinade. Season steak with salt and pepper. Grill steak for about 5 to 6 minutes per side, turning once, for medium-rare doneness, or 7 to 8 minutes per side for medium doneness. (NOTE: Test with an instant-read thermometer, steak should register 145°F in thickest part.) Rest for 5 minutes, covered, before serving. To serve, slice across the grain.
This recipe is inspired by the traditional Cuban dish ropa vieja (Spanish for "old clothes"). Traditionally served with potatoes and chickpeas, you can also try it with rice, quinoa or corn tortillas. Using sweet onions keeps the flavor subtle.
Grilled lettuce and flank steak get a burst of flavor from a light citrus vinaigrette in this dish. Topped with crumbled blue cheese and walnut pieces, this dish is a perfect summertime meal that both steak and salad lovers can agree on.