Ingredients for Balsamic Beer Flank Steak
- 1 1/2 lbs flank steak
- 1/4 cup beer
- 4 garlic cloves, minced
- ketchup
- chili powder
- 1/2 cup balsamic vinegar
- 1 tablespoon brown sugar
- grainy mustard
- salt and 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
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How to Make Balsamic Beer Flank Steak
- Pierce the flank steak with a fork several times to allow for better marinade penetration.
- Place the flank steak in a large resealable plastic bag.
- In a bowl, whisk together the balsamic vinegar, beer, olive oil, soy sauce, garlic, brown sugar, and pepper.
- Pour the marinade over the steak in the bag, ensuring it's fully coated. Seal the bag tightly and refrigerate for at least 12 hours, or preferably overnight.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade.
- Grill the steak for 5-6 minutes per side, or until it reaches your desired level of doneness (internal temperature of 130-135°F for medium-rare).
- Remove the steak from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
- In a small saucepan, bring the reserved marinade to a simmer over medium heat. Reduce heat to low and simmer for 5-10 minutes, or until the sauce has slightly thickened.
- Slice the steak thinly against the grain. Drizzle the balsamic beer reduction over the sliced steak and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
30g
Fat
19g
Carbs
3g
