Balsamic-Beer Beef Flank Steak

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This delicious beef steak recipe can be enjoyed served with grilled vegetables or it can be sliced thinly, tossing slices with greens to make a main-dish salad, using the hot marinade sauce as the dressing.

 

Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 1 small onion, finely chopped
 2 cloves garlic, minced
 ½ cup (125 mL) beer (either ale or lager) or sherry
 ¼ cup (50 mL) ketchup
 1 tbsp (15 mL) chili powder
 2 tbsp (30 mL) balsamic vinegar
 4 tsp (20 mL) grainy or Dijon mustard
 ½ tsp (2 mL) EACH salt and pepper
 1 ½ lb (750 g) Flank Marinating Steak (or Inside Round, Outside Round, Sirloin Tip)
1

Combine onion, garlic, beer, ketchup, vinegar, mustard, chili powder, salt and pepper in large sealable freezer bag. Pierce steak all over with a fork; add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

Remove meat from marinade and reserve marinade. Pat steak dry with paper towel.

Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes.

Meanwhile, bring marinade to boil over high heat in a small saucepan; boil for 5 minutes or until slightly thickened.

Slice steak thinly across the grain on a 45-degree angle and serve with sauce.

Ingredients

 1 small onion, finely chopped
 2 cloves garlic, minced
 ½ cup (125 mL) beer (either ale or lager) or sherry
 ¼ cup (50 mL) ketchup
 1 tbsp (15 mL) chili powder
 2 tbsp (30 mL) balsamic vinegar
 4 tsp (20 mL) grainy or Dijon mustard
 ½ tsp (2 mL) EACH salt and pepper
 1 ½ lb (750 g) Flank Marinating Steak (or Inside Round, Outside Round, Sirloin Tip)

Directions

1

Combine onion, garlic, beer, ketchup, vinegar, mustard, chili powder, salt and pepper in large sealable freezer bag. Pierce steak all over with a fork; add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

Remove meat from marinade and reserve marinade. Pat steak dry with paper towel.

Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes.

Meanwhile, bring marinade to boil over high heat in a small saucepan; boil for 5 minutes or until slightly thickened.

Slice steak thinly across the grain on a 45-degree angle and serve with sauce.

Balsamic-Beer Beef Flank Steak
IngredientsDirections