Grilled Balsamic and Beer Marinated Steak

This delicious beef steak recipe can be enjoyed served with grilled vegetables or it can be sliced thinly, tossing slices with greens to make a main-dish salad, using the hot marinade sauce as the dressing.
Yield 6 Servings Prep. Time 10 min Marinating Time 480 min Cooking Time 15 min Total Time 505 min


Here are the following ingredients:

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (125 mL) beer (ale or lager) or sherry
  • ¼ cup (60 mL) ketchup
  • 2 tbsp (30 mL) balsamic vinegar
  • 4 tsp (20 mL) grainy or Dijon mustard
  • 1 tbsp (15 mL) chili powder
  • ½ tsp (2 mL) EACH salt and pepper
  • 1½ lb (750 g) Beef Flank Marinating Steak

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine onion, garlic, beer, ketchup, vinegar, mustard, chili powder, salt and pepper in large sealable freezer bag. Pierce steak all over with a fork; add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

  2. Remove meat from marinade and reserve marinade. Pat steak dry with paper towel.

  3. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes.

  4. Meanwhile, bring marinade to boil over high heat in a small saucepan; boil for 5 minutes or until slightly thickened.

  5. Slice steak thinly across the grain on a 45-degree angle and serve with sauce.