Dark beer marinated beef flank steak

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



  • 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



  • 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.