Author Notes: This is my dad's recipe. It goes back as long as I can remember. It goes great alongside rice pilaf, polenta, greens, in a sandwich, you name it. It wears many hats. - funklight - funklight
Food52 Review: This is a super-tender marinated grilled flank steak loaded with Asian aroma and flavors; soy, ginger, garlic, a hint of sesame oil. In fact, all the ingredients added a distinct layer of flavor that made this so delicious. I am not a beer drinker and wondered how it would blend in. It does perfectly, it doesn’t over power the taste, just enhances it. I boiled, to reduce the excess marinade, and served it on the side with grilled mushrooms and a ramen noodle slaw. Raves from all, who also loved the name -- Beersteak! With leftovers that make incredible salads and sandwiches, this is a fabulous recipe. - lapadia - lapadia
- 12 ounces Beer (pref. light in flavor. Lager or kolsch)
- 4 Scallions, sliced
- 2 tablespoons Vegetable oil
- 1 teaspoon Toasted sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1" piece Ginger, peeled and minced
- 4 Garlic cloves, minced
- dashes Chile-garlic sauce (to taste)
- 1 teaspoon Kosher salt
- 1 3 1/2 lb Flank Steak
- Whisk all ingredients, except steak, in a bowl until well mixed.
- Place steak in a gallon-sized freezer bag or large nonreactive container with a tight lid. Pour marinade over steak, lifting it to allow marinade to reach the underside. Refrigerate overnight, turning steak over occasionally.
- Prepare a grill or large cast iron skillet over high heat. Sear steak for 4 minutes each side for medium-rare. Remove and tent with foil for 5 to 10 minutes before slicing on the bias, against the grain, about 1/4" thick.