Beer BBQed Beef Flank Steak
Good beer, BBQ and beef cooked on a grill... doesn't take a rocket scientist to figure out that equals delicious! A unique spice blend helps marry all those flavors together.
Ingredients
1 trimmed beef flank steak (1 1/2 lbs)
1 cup strong beer (I use Yuengling personally but I have to rep for my home state of PA haha, oldest brewery in America by the way!)
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1 tbsp white sugar
2 tsp ground black pepper
1 tsp salt
1/4 tsp ground cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground cinnamon
Directions
1. Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 tsp black pepper, 1 tsp salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer.
2. Place flank steak into a non-reactive container and pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks or a meat tenderizer. Yes, it does seem like overkill until you taste how this melts in your mouth.
3. Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
4. Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 min. to make a basting sauce.
5. Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
6. Grill flank steak for 2 1/2 min.; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more min. Repeat on second side, turning meat 45 degrees after 2 1/2 min. and grilling 2 1/2 more min.
7. Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F.
8. Transfer steak to a platter and let rest 5 to 10 min. before slicing lengthwise down the center; cut each half across the grain into slices about 3/8-inch thick. Drizzle slices with more sauce to serve.
