An excuse to buy a 6 pack and a steak? Count me in! Flank steak is an awesome cut of meat. I think it sometimes gets a bad rap because people don’t understand how to cut the meat. This cut of steak should always be sliced thin, against the grain, for optimal tenderness. Sliced correctly, it’s a very tender cut of meat. There also no better cut of meat for marinades, the possibilities are endless. I know, I know, wasting beer is a crime, but I wouldn’t recommend it unless it was totally worth it, so let’s get to it…
12 ounces of dark beer (I used Dos Equis Amber)
1/2 cup Worcestershire sauce
2 teaspoons ground cumin
Ground black pepper
- Learn how to pronounce Worcestershire (it’s worst-a-sure, not war-chester-shire). You’re welcome…
- Mix the beer, Worcestershire, the juice from one lime and cumin in a large bowl and combine thoroughly.
- Place the steak in a large Ziplock bag, pour in the marinade and place in the refrigerator. Marinate the steak for 4 hours (at least 2), turning the bag occasionally.
- Light the grill to high heat for direct grilling.
- Remove the steak from the marinade and sprinkle with a generous amount of Kosher salt and fresh ground black pepper.
- Flank steak cooks pretty quick, so don’t overcook it. Remember, you can always throw it back on the grill for a few minutes if it needs more time. As always, these times are approximate and it always depends on the thickness of the meat and the temperature of your grill.
- Place the flank steak over the hottest part of the grill and grill for about 4 – 6 minutes on each side for medium rare.
- Let the flank steak rest for about 5 minutes on the cutting board to let the juices settle in the meat.
- Slice thin, against the grain and serve with the left over beer!