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
Test Kitchen Notes
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
Ingredients
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12 ounces
Beer (pref. light in flavor. Lager or kolsch)
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4
Scallions, sliced
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2 tablespoons
Vegetable oil
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1 teaspoon
Toasted sesame oil
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3 tablespoons
Soy sauce
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2 tablespoons
Brown sugar
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1" pieces
Ginger, peeled and minced
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4
Garlic cloves, minced
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Dash
Chile-garlic sauce (to taste)
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1 teaspoon
Kosher salt
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1
3 1/2 lb Flank Steak
Directions
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Whisk all ingredients, except steak, in a bowl until well mixed.
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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.
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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.
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