Marinated Flank Steak

Stuck in the snow-ridden Northeast, food has been a big focus of my comfort these days...  During these bitter cold days, the heat of the kitchen has been keeping me warm.

My good friend Priya gave me this Flank Steak recipe after a successful run in her kitchen. Flank steak is a flavorful, affordable cut of beef. With a little prep, this recipe resulted in a wonderfully tasty, tender main dish. This flank steak can be sliced into thin strips and served with the marinade cooked down to an au jus and a side of mashed potatoes, layered with caramelized onions and melted gruyere for a tasty gourmet steak sandwich, or folded in a tortilla with roasted peppers & onion, cheese and avocado for steak fajitas.

Marinated Flank Steak

• 12 oz beer
• 2 Tbsp olive oil
• 1 large garlic clove, peeled and smashed
• 2 Tbsp fresh lemon juice
• 1 Tbsp dark brown sugar
• 1 tsp table salt
• 1/8 tsp (aka a "dash") ground cloves
•  1 1/2 lbs. raw lean flank steak, 1-inch thick, washed and patted dry. 

In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.

Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.

 Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.

Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.


I made delicious fajitas out of this recipe and served it with my Black Bean Corn Salad and Mexican rice. 

For a special touch, take flour tortillas and lay across the burner grate of a gas range.  With the flame on medium, let lightly char on both sides (about 8-10 seconds per side).  This gives the fajita wraps a little extra authentic flavor.