Dark beer marinated beef flank steak

Preparation 15 min
Refrigeration 3 h
Cooking 15 min
Servings 2
Freezing I do not suggest

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Ingredients
Preparation
Comments

This dark beer marinated beef flank steak recipe is downright legendary! Simple to make and you can use any piece of meat!

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Ingrédients

2 beef flank steaks, about 250 g each
1/2 cup of brown beer from the Milles-Îles microbrewery
3 tbsp. maple syrup
2 tbsp. soy sauce
1 tbsp. Bas-du-Fleuve salted herbs
1 tbsp. olive oil
1 tsp. dried oregano
juice of 1/2 lime
2 green onions, sliced
2 large cloves of garlic, finely chopped
Salt and pepper from the mill

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Preparation

Place flank steak in a large airtight dish and set aside.
In a large bowl, add the remaining ingredients and mix. Pour 3/4 of the marinade over the meat and close the dish. Mix well and set aside in the refrigerator for 3 hours. Stir occasionally. Reserve the rest of the marinade in the refrigerator.
Preheat BBQ to high and reduce to medium. Oil the grates.
Place the meat on the heat and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Baste regularly with fresh marinade.
Turn the flank steak over and repeat. Cook for 2 minutes, rotate 45 degrees and cook for 2 minutes. Close one side of the flames and slide the meat onto the closed side. Continue cooking until internal temperature reaches 135°F. Place on a plate, cover tightly with aluminum foil and let rest 5 minutes before slicing! Garnish with fleur de sel.

Frequently asked questions

The marinade combines a brown beer with maple syrup, soy sauce, and salted herbs, along with lime juice, garlic, and green onions. Marinating the flank steak for 3 hours, then basting it with fresh marinade on the grill, builds a deep, slightly sweet flavor.

Our sommeliers suggest

Château Pesquié Ventoux Quintessence 2022

Rhône Valley, France

Pour the Château Pesquié Ventoux Quintessence, a blend of Grenache and Syrah, alongside the bavette marinated in dark beer. The meat comes off the heat deep brown, a little bitter, well seared. The wine brings ripe fruit and the pepper you expect from the Rhône, and stands up to it without shoving. Slice another piece, top up the glass. See the product

Walker, 4.9%

St-Pancrace

The flank steak goes on the grill with brown ale in its marinade, and it's the same family of beer going back in the glass. The long-cooked malt tastes of toast and hazelnut, exactly what the fire just did to the meat. Its bitterness stays low, so nothing pinches between two rare slices. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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