Balsamic-Beer Beef Flank Steak

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.

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)

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 234

% Daily Value *
Total Fat 8g13%
Total Carbohydrate 12g4%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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