Sunday, June 29, 2008

Beer-soaked beef

On my local nest board, a lovely lady by the name of Gail recently shared this recipe with all of us. A few of us have already made and WOW...all I can say is that this is one tasty steak! I actually just used a London Broil cut (it was on sale) and it still came out super tender. DH grilled this so we followed the instructions at the end of this recipe. YUM! This marinaded for about 8 hours in my fridge and just came out perfect. Thanks, Gail!

Beer Soaked Beef

12 Ounce(s) beer (I used what we had on hand, which happend to be Miller Light)
2 Tablespoon(s) olive oil
1 Clove(s) peeled and smashed garlic
2 Tablespoon(s) fresh lemon juice
1 Tablespoon(s) dark brown sugar
1 Teaspoon(s) salt
1/8 Teaspoon(s) whole cloves
1 1/2 Pound(s) washed patted dry, 1" thick beef flank steak :

In a 9"X13" 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 (I did 24 hours the first time I made it).

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 5-7 minutes.

Slice steak thinly and serve with sauce. Yields about 4 ounces of steak per serving.

*You can also cook this recipe on the grill and reduce the sauce in a saucepan on the stove.


Jules Someone said...

This sounds fabulous! I'm making it this week!

That Girl said...

There's very little I don't like with the addition of beer.