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

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.

Grilled Balsamic and Beer Marinated Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Flank Steak