Friday, June 14, 2013

Beerbecue Beef Flank Steak – You’ll Have Them at “Beer”

If you thought beer was just a refreshing adult beverage that made your friends seem more interesting and better looking, well think again. I was simply stunned at how a glass of beer poured into a homemade barbecue sauce created one of the most delicious grilled flank steaks I’ve ever had.

If you’re looking for something different for your Father’s Day cookout, consider this super simple preparation. I’m not sure if it’s the bitterness from the hops, or the malty notes, or just the alcohol, but something happens to produce a tender, juicy, and very flavorful steak.

Of course, half the battle is cutting this correctly, so pay special attention to that portion of the video. Cutting in half lengthwise will make life easier, and then straight down across the grain will yield tender slices of the smoky, aromatic meat. Drizzle on a little of the leftover sauce, and you’re in for a real treat.

Any beer will do, but try to use something on the more aggressive side if you can. Don’t forget, you’ll need to drink the other 5.33 beers, so you might as well get something tasty. I went with Belgian ale, and it was a beautiful thing. I hope you give this father-friendly beerbecue recipe a try soon. Enjoy!


Ingredients for 4 portions:
1 (1 1/2 lb) trimmed beef flank steak
salt and pepper to taste
For the sauce:
1/2 cup ketchup
1/4 cup molasses
1/3 cup white vinegar
2 tsp black pepper
1 tbsp sugar
1 tsp salt
1/4 tsp cayenne
1/4 tsp cumin
1/4 tsp allspice
1/4 tsp cinnamon
1 cup strong beer

View the complete recipe

27 comments:

Jason Smith said...

Oh, Yeah! This IS for ME! Thank you, Chef John.

blogagog said...

You know how some people are idiots and try to tell you how to make your bbq sauce better? I'm one of those.

You should add one 'old tappa tappa' of worcestershire sauce to the mix. It really brings out the meaty flavor of the beef somehow.

Gretchen inNOLA said...

capillary action. the phenomenon or the band? ;-)

Chef John said...

Though about worcestershire, but thought it might fight the beer. I can't imagine this tasting any better, but there are obviously hundreds of things you could add. This didn't have dry mustard, or garlic, onions, etc. lots of things I will sometimes add.

mitrahamedi said...

I'm wondering can this be done with other cuts of beef-flank is a bit chewy for my family.

Chef John said...

This is good on any cut of steak, but cooked and cut properly, flank should not be chewy!

Stephen Edwards said...

Could you recommend a temperature to grill the flank steak at for a gas grill?

Stephen Edwards said...
This comment has been removed by the author.
Chef John said...

No idea about a temp setting, but I would think med-hgh to high.

Steven Christensen said...

Well you'e obviously not going to get away with not saying what specific beer you used. Or at least what type.

Stormy said...

Chef, I was wondering if this bbq sauce could keep in bottled form for a while?? I was thinking a home made bbq sauce would make a good gift, but if it only keeps a few days in the fridge then maybe not.

Jagoda S said...

Beef is amazing, this looks so delicious!

James D said...

Made this up yesterday, and it's a keeper for sure. Great sear (Weber gas grill on high with a few wood chips smoldering), perfect pink, and the sauce was beerlicious! Thanks Chef.

Sarah said...

Sounds great, yum! What would u use instead of mollasses? I cant get it around here. Maybe maple syrup or honey? Thanks for your advice!

Oliver James Spicer said...

As an Englishman who wouldn't pronounce it any differently, this does indeed look forking ridiculous. In a very, very tasty way. Going to try this out next weekend! Thanks Chef John :)

Ivan said...

Do you simmer the marinade just to sterilize it or is anything else happening to cook it into a basting/finishing sauce?

Chef John said...

Just to sterilize and reduce a little.

Chef John said...

The specific beer was a Blue Moon "Tongue Thai'ed"

panda_is_love said...

I don't have a grill so would a stove top be fine?

Marijane said...

This looks marvelous! I have used the same marinade for flank steak for 40 years... 1/4 cup honey, 1/4 cup soy sauce, 1/4 cup freah lemon juice, 1/4 cup oil and 2 cloves garlic minced and LOVE it! Never tempted to try anything else until now. This will be the next marinade I use for flank steak and I can't wait. I'll let you know what I think. I'm optimistic as every one of your recipes that I've tried have been home runs! Thanks for the ideas.

Chef John said...

Use a grill pan on the stove!

Mark said...

Chef,

I made this last night and it was superb. Simple but effective. My kind of cooking. I only marinated for 3 hours and it was still good. Planning on a longer marinade for next time.

Do you think this would work with skirt steak?

Thanks for the great recipe!

Chef John said...

should be great! thanks!

Helen Jezeski said...

Chef John, can I trouble you to tell me what kind of grill you are using?

Looks like a very nice grate for whatever it is.

And by the way, I am a HUGE fan of yours! The first recipe of yours I tried was your Sherry Braised Beef Short Ribs & they were OUTSTANDING! LOVE your sense of humor, too! I even have my fiance addicted to your video blog. Keep up the amazing work you do, Chef! We love ya here in Wisconsin!

Chef John said...

It's a weber Q. Thanks!!

Zac Nelson said...

Chef,

I do not know if you are mad, or a genius, or a MAD GENIUS! I just made the Beerbecue sauce for the flank in the morning. I must say all though I could not find any "Belgian Ale" the sauce turned out amazing! Can't wait to bite into this tomorrow!

TBG said...

I would try that BBQ sauce with other meats as well. I bet it would go good with pork too.