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.