Balsamic-Beer Flank Steak
11 ingredients
7 steps
Ingredients
- 1 12 lbs flank steaks
- 12 cup beer (either ale or lager) or 12 cup sherry wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 14 cup ketchup
- 1 tablespoon chili powder
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 4 teaspoons grainy mustard or 4 teaspoons Dijon mustard
- 12 teaspoon salt
- 12 teaspoon pepper
Directions
-
1Pierce steak several times with fork; place in resealable plastic bag or in shallow dish.
-
2Combine remaining ingredients; mix well and pour over meat.
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3Seal bag tightly or cover dish.
-
4Let meat marinate in refrigerator, turning occasionally, for at least 12 hours.
-
5Remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness; remove from heat and allow to rest 5 minutes.
-
6Transfer marinade to small saucepan and boil for 5 to 10 minutes until slightly thickened.
-
7To serve, slice steak in thin strips across the grain and top with sauce, if desired.
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