beer-marinated flank steak

Generally, I’m not a fan of making marinades. I enjoy the flavor, but something about chopping and measuring ingredients just to put them in a bag with some meat for a few hours isn’t satisfying for me. I like the part of cooking that involves heat, when things get soft or crisp, turn golden brown, intensify in flavor. I like the part of cooking that involves eating. The first step of marinating doesn’t include any of the fun stuff.

At least, in this recipe, it involves beer. And very little chopping and not much measuring. This is my kind of marinade.

It tastes like my kind of marinade too. While the beer in the recipe caught my eye first, it was the Worcestershire sauce that reeled me in, because I love the stuff. The combination of the two made for a flank steak that was not just great-tasting, but was a beautiful burnished brown on the outside with the perfect amount of pink inside. My first time cooking flank steak was a definite success, which in retrospect, should have been obvious from the beginning, because beer makes everything better, even making marinades.

One year ago: Quick Baking Powder Pizza Crust
Two years ago: Mashed Potatoes with Kale

Printer Friendly Recipe
Beer-Marinated Flank Steak (from Bon Appetit via Apple a Day)

Serves 6

2 1⅓-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
¼ cup extra-virgin olive oil
1¼ cups thinly sliced green onions (about 6)
1 12-ounce bottle dark beer
½ cup Worcestershire sauce

1. Using sharp knife, lightly score flank steaks about ⅛ inch deep on both sides in a crisscross pattern at ½-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. (Can be made 1 day ahead. Keep chilled.)

2. Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks ¼ turn after 1½ minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve.

Comments

  1. Your flank steak looks perfectly cooked!

  2. Mmmm. I agree with Sue. So lovely… I’ve never had beer-marinated ANYTHING before. Does it smell like beer?

  3. bridget says:

    Wei-Wei – It doesn’t smell like beer. If anything, it smells like the Worchestershire sauce. But mostly it smells like meat. :)

  4. looks amazing!!! Good use for beer!!!

  5. Definitely pocketing this idea for the next time flank steak is on sale! I can see my husband going nuts for this, and I know I’d go back for seconds! Thanks for sharing this wonderful recipe.

  6. I’m so glad you liked the steak, Bridget. M and I loved it, too. I specially loved the part about the marinade being super easy!

  7. My husband and I made this for dinner tonight and it was incredible. We used Guinness, and the flavor was perfect. It was pretty, too! Thanks for sharing.

  8. I will definitely have to try to make this! I’ve really been enjoying reading your blog. Your writing is great, and your recipes all look delicious! Thanks for sharing.

  9. Just out of curiosity, how many servings does this make? It seems like quite a lot (that flank looks HUGE & 1/2 cup Worcestershire! Holy meat, Batman!)

  10. bridget says:

    Omega – I updated the post with the number of servings in the original recipe, which is 6. But that’s for TWO flank steaks – I only made one (half the recipe), and I think that would have made six generous servings. From our one flank steak, we got two main dish portions from it and then eight small servings to top corn cakes.

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