Balsamic-Beer Flank Steak Recipe
Overview
Indulge in the robust flavors of our Balsamic-Beer Flank Steak, a delightfully savory dish perfect for your summer barbecues. This easy-to-prepare recipe combines the rich taste of balsamic vinegar, the deep undertones of beer, and a medley of aromatic spices, making it an ideal choice for both casual get-togethers and special occasions. Paired with a fresh green salad, a side of rice, or a heaping plate of pasta, this steak promises to be a hit. Note that the marinating time is not included in the preparation time but is crucial for infusing the steak with its bold flavors.
Recipe Details
- Name: Balsamic-Beer Flank Steak
- Cook Time: 12 minutes
- Prep Time: 15 minutes
- Total Time: 27 minutes (excluding marinating time)
- Description: Try this on your barbecue. Great with a green salad and rice or pasta. Marinating time is not in prep time.
- Category: Steak
- Keywords: Meat, High Protein, Summer, < 30 Mins, Easy
- Servings: 6
- Calories per Serving: 236.1 kcal
- Rating: ★★★★★ (5.0, 22 reviews)
Nutrition Information (Per Serving)
- Calories: 236.1 kcal
- Fat: 9.8 g
- Saturated Fat: 4 g
- Cholesterol: 77.1 mg
- Sodium: 254.7 mg
- Carbohydrates: 9.9 g
- Fiber: 0.7 g
- Sugars: 7.7 g
- Protein: 24.8 g
Ingredients
- Ale: 1 1/2 cups
- Sherry Wine: 1/2 cup
- Garlic Cloves: 2-3, minced
- Ketchup: 1/4 cup
- Chili Powder: 1 tablespoon
- Brown Sugar: 2 tablespoons
- Grainy Mustard: 2 tablespoons
- Dijon Mustard: 2 tablespoons
Instructions
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Prepare the Steak
- Pierce the flank steak with a fork several times on both sides. This helps the marinade to penetrate the meat more effectively, ensuring that each bite is flavorful and tender.
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Marinate
- Place the pierced steak into a resealable plastic bag. This not only keeps the marinating process mess-free but also allows the marinade to coat the steak evenly.
- In a medium bowl, combine the ale, sherry wine, minced garlic, ketchup, chili powder, brown sugar, grainy mustard, and Dijon mustard. Mix well until the sugar is dissolved and the ingredients are thoroughly blended.
- Pour the marinade over the steak in the plastic bag, seal it tightly, and give it a gentle shake to ensure even coating.
- Marinate the steak in the refrigerator for at least 12 hours, or preferably overnight. This prolonged marination period is essential for developing a deep, complex flavor profile.
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Cook the Steak
- Preheat your grill or broiler to medium-high heat.
- Remove the steak from the marinade, allowing any excess liquid to drip off. Discard the remaining marinade or prepare it as a sauce (see the next step).
- Grill or broil the steak for 5 to 6 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of about 135°F (57°C).
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Rest the Meat
- Once cooked to your liking, remove the steak from the heat and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more succulent and juicy steak.
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Prepare the Sauce
- While the steak rests, pour the used marinade into a saucepan. Bring it to a boil over medium-high heat, then reduce the heat and simmer for 5 to 10 minutes, or until the sauce has slightly thickened. This step ensures the marinade is safe to consume and turns it into a delicious sauce to accompany the steak.
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Serve
- Slice the rested steak against the grain into thin strips. This slicing technique helps in tenderizing the meat and enhances its texture.
- Arrange the steak strips on a serving platter and drizzle with the reduced marinade sauce.
- Serve immediately, with your choice of side dishes such as a green salad, rice, or pasta.
Tips for Success
- Marinating Time: For the best flavor, allow the steak to marinate overnight. The extended time in the marinade helps the steak absorb the flavors more deeply.
- Piercing the Meat: Don’t skip piercing the meat with a fork. This technique is crucial for letting the marinade penetrate the meat effectively.
- Grilling: If grilling, try to avoid flipping the steak more than once. This helps in developing a good crust and maintains the juices within the steak.
- Resting the Steak: Allowing the steak to rest after grilling is essential for juicy, tender results. Cutting into it too soon can cause the juices to run out, leaving you with a drier steak.
Variations and Pairings
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Variations:
- Beer Alternatives: If ale is not your preference, try using a stout or a dark beer for a richer, maltier flavor.
- Mustard Varieties: Experiment with different types of mustard such as spicy brown or horseradish mustard to vary the flavor profile.
- Spicy Kick: Add a teaspoon of crushed red pepper flakes to the marinade if you prefer a spicier steak.
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Pairings:
- Sides: Serve with classic barbecue sides like coleslaw, baked beans, or grilled vegetables. The fresh, crisp textures of these sides complement the rich flavors of the steak.
- Beverages: Pair the steak with a robust red wine like a Cabernet Sauvignon, or keep it casual with the same ale used in the marinade for a cohesive flavor experience.
Additional Information
This Balsamic-Beer Flank Steak recipe is an excellent choice for those seeking a high-protein, flavorful meal that can be prepared in under 30 minutes of active time. Its simple preparation and quick cooking time make it a fantastic option for weeknight dinners, while its rich and complex flavors make it special enough for weekend gatherings and celebrations. With a five-star rating and numerous positive reviews, this steak is sure to become a favorite in your culinary repertoire.
Frequently Asked Questions
Can I use a different cut of steak for this recipe?
Yes, you can use other cuts such as skirt steak, flat iron steak, or even a hanger steak. However, cooking times may vary slightly depending on the thickness and type of steak used.
How can I tell when the steak is done?
Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for about 135°F (57°C), and for medium, around 145°F (63°C). Remember that the steak will continue to cook slightly while resting.
Can I prepare this steak indoors?
Absolutely! If you don’t have access to a grill, you can use a broiler or a grill pan on your stovetop. Just ensure that you achieve a good sear on both sides.
What can I do with leftovers?
Leftover steak can be sliced thinly and used in sandwiches, salads, or even tacos. Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Is there a vegetarian alternative?
For a vegetarian twist, try using thick slices of portobello mushrooms or cauliflower steaks as a substitute. Marinate and cook them similarly, adjusting the cooking time as necessary.
Conclusion
Our Balsamic-Beer Flank Steak is a delightful dish that brings together the tangy sweetness of balsamic vinegar and the hearty depth of ale, creating a marinade that perfectly complements the rich, beefy flavors of flank steak. With minimal prep time and a quick cook time, this recipe is both convenient and impressive, making it a go-to option for any occasion. Enjoy this steak with a variety of sides and beverages, and don’t forget to savor every bite of its tender, juicy goodness.
Prepare to impress your family and friends with this mouthwatering steak that’s sure to become a staple at your dinner table and summer barbecues. Happy grilling!
