PersonalPoints™ per serving
This beer-bathed flank steak is wonderfully tender and so well-flavored. Marinate it in the morning as you start your day and just pop it in the oven when it's time to get dinner ready. You can also cook this recipe on the grill and reduce the sauce in a saucepan on the stove. Be sure to slice the steak across the grain or it will be tough and chewy. Serve the sliced steak on a platter with the sauce on the side. A bit of chopped flat-leaf parsley sprinkled on top lends a nice pop of color. Save leftover sliced steak to tuck inside lettuce leaves for lunchtime lettuce wraps.
12 fl oz
1 medium clove(s), peeled and smashed
Fresh lemon juice
Dark brown sugar
Uncooked lean flank steak
1½ pound(s), 1-inch thick, washed and patted dry
- In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
- Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness. Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
- Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
- Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.