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In this recipe, a beer marinade makes for a tender and juicy flank steak infused with tons of flavor. Be sure to use an amber ale, not a dark beer, for the best flavor. The marinade also includes Dijon mustard, minced onion, garlic, and soy sauce along with the beer. You can set up the marinade before you head to bed, and all you will have left to do the next day is throw it on the grill.
Ingredients
- 1 small white onion, minced (about ¾ cup)
- 2 Tbsp. Dijon mustard
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. chopped fresh rosemary
- 3 cloves garlic, minced
- 1 (12-oz) bottle amber or nut-brown beer (not dark beer)
- 2 lb flank steak, trimmed
- High-heat cooking oil (such as grape seed or safflower), as needed
- ½ tsp. sea salt
- ¼ tsp. fresh ground black pepper
Preparation
1.In a large bowl, mix onion, mustard, soy sauce, rosemary, and garlic. Stir in beer.
2. Transfer steak to a large resealable bag or container and pour marinade over steak, seal bag, and turn to coat. Refrigerate overnight, turning occasionally.
3. Heat a grill to medium-high and brush grates with oil. Remove steak from marinade and scrape off any marinade; discard 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. Test with an instant-read thermometer; steak should register 145°F in the thickest part for medium. Let rest for 5 minutes, then thinly slice across the grain.