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Beer marinade makes for a tender and juicy grilled flank steak infused with a slightly hoppy, malty flavor. Be sure to use an amber ale, not a dark beer, for the best flavor. The marinade also includes Dijon mustard, which adds some tang and emulsifies the mixture; minced onion and garlic, two savory seasoning staples; and soy sauce, for a layer of umami and enhanced complexity in the steak’s flavor.
To infuse all of those flavors, prepare the marinade the night before. Pour the mixture into a resealable bag, slide the steak inside, and let it sit. The next day, it’ll be ready to throw on the grill. Serve with coleslaw and corn on the cob for a perfect midsummer-night barbecue.
Beer-Marinated Grilled Flank Steak
- In a large bowl, mix onion, mustard, soy sauce, rosemary, and garlic. Stir in beer. Place steak in a large resealable bag or container, and pour marinade over steak. Seal bag, and turn to coat. Refrigerate overnight, turning occasionally.
- Heat a grill to medium-high. Remove steak from marinade, and scrape off any excess marinade; discard marinade. Season steak with oil, 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 for medium doneness.) Let rest 5 minutes, and thinly slice against the grain.
- Serving Size 1/8 of recipe
- Calories 160
- Carbohydrate Content 0.5 g
- Cholesterol Content 65 mg
- Fat Content 7 g
- Fiber Content 0 g
- Protein Content 23 g
- Saturated Fat Content 3 g
- Sodium Content 188 mg
- Sugar Content 0 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g