Beerbecue Beef Flank Steak Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by RainbowJewels
Reviewed: Jan. 13, 2014
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.
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Photo by RainbowJewels

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Green, Ohio, USA
Reviewed: Dec. 30, 2013
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!
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Photo by susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 30, 2013
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.
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Photo by Allrecipes

Cooking Level: Expert

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Photo by lutzflcat
Reviewed: Sep. 29, 2013
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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Jul. 22, 2013
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.
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Photo by mickdee

Cooking Level: Intermediate



 
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