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."
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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.
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.
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.
* 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
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