Recipe by Chef John
"There are very few things in life as beautiful as a glistening, smoky flank steak on a grill, being painted with beerbecue sauce. Any beer will do, but try to use something on the more aggressive side if you can. The subtle bitterness from the beer in the background really makes this sauce pop."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
ground cayenne pepper
1 (1 1/2-pound)
trimmed beef flank steak
salt and ground black pepper to taste
This was amazing! Loved the deep richness of the molasses and beer. I used Autumn Maple Ale which blended well with the flavors, I let this marinate overnight. The grill marks lent for a nice presentation and it was so flavorful. I mistakenly purchased a top sirloin instead of flank steak and was pleasantly surprised, when sliced very thin, I actually prefer it's slight chewiness (the price was right, too!). I mixed up a 1/2 cup lite sour cream, a teaspoonful or so of both Dijon & horseradish, a bit of honey and spooned a ribbon down the center of the sliced meat on each plate. Thanks, Chef John, this is a keeper and I am anxious to grill the other steak I have in the freezer already in the marinade.
Followed the recipe without the cinnamon, allspice, and cumin per the reviews. Unfortunately, it was not hit. The meat was quite sweet with the beer and the molasses running the flavor show and taking over the meat. If you like a sweetness in your meats this might work for you but, if not, then find another recipe. The methodology was spot on so the meat was very tender but the deep sweet flavor profile was not for us.
I had a flank steak that needed used up, so I made this recipe on a whim. We really enjoyed this, my husband kept going back for more. I didn't have any strong beer on hand, just a Bud, so that's what I used and it was just fine. This was a nice change of pace from my usual flank steak preparation.
Three out of four in our household liked this. One thought the cinnamon and allspice were too much. I personally liked the addition of these spices and the depth of flavor they gave to the dish. Maybe next time I will reduce them so we will all be happy. It was a very good meal and I will definitely make it again.
This was very well liked by my family and was not a lot of trouble to make. I like the idea of boiling the marinade to use as a basting sauce instead of just pouring all that flavour down the drain. Thanks!
I used bison flank steak instead of beef, not an issue because the marinade is what you really taste anyway. IMO the cumin, allspice, cinnamon spices really ramp up the flavor on this, and they do dominate, perhaps just a little too much for us.
Didn't need to use the cinnamon, allspice and the cumin. I used Guinness and black strap molasses and marinated the Flank Steak overnight and it was fantastic!
This is delicious! My entire family of six...ranging in age from nine to age seventy...loved it. I prepared it exactly as Chef John's receipe suggested...used an instant read thermometer to test for internal temperature, let it rest ten minutes before slicing and the steaks were perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Beerbecue Beef Flank Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a beer-based barbeque sauce for juicy grilled flank steak.
See how to make flavorful flank steak with grilled oranges.
See how to make a simple but amazing marinated flank steak for the grill.