Flank steak is a popular and versatile cut often associated with great fajitas.
With its long grains, flank steak can get tough if overcooked. But with some marination and a quick, hot cooking method, you’ll get a stellar steak suited for much more than fajitas. Using a stout, such as Guinness, gives this marinate a real depth of flavor perfect for grilling season.
Ingredients
For the marinade
- 3/4 cup stout or dark ale Guinness works perfectly.
- 3/4 cup beef broth
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1 2-pound ButcherBox flank steak
For the sauce
- 2 tablespoons mixed peppercorns
- 2 teaspoons brown sugar
- 4 tablespoons salted butter
- 1/2 teaspoon sea salt plus more to taste
Instructions
For the marinade
- Combine the beer, beef broth, thyme, onion and garlic powder, black pepper, Worcestershire sauce, and bay leaf in a bowl. Stir well to combine all ingredients.
- Put the flank steak in a shallow baking dish or in a Ziploc bag. Pour the marinade to cover the steak. Cover the dish and refrigerate for at least 30 minutes and up to 8 hours, turning the steak over to ensure even marination.
- When you're ready to cook, remove steak from marinade and pat dry on paper towels. Season with salt and pepper. Set aside on a large plate or baking sheet.
For the sauce
- Place the leftover marinade in a small saucepan and reduce it in half over medium heat. Skim the fats that rise to the top to ensure a clear, smooth sauce. When reduced, strain the marinade into a clean saucepan, then add the peppercorns, brown sugar, and butter over medium heat. Whisk all ingredients to combine. Season the sauce with more salt to taste and set aside.
- Cook the flank steak on a hot grill or a plancha/griddle. Cook for about 4 minutes on one side, then turn it over and cook for an additional 4 minutes for medium-rare( 125°F to 130°F).
- Cut the flank steak against the grain in thin slices. Serve on a platter with your choice of sides. Pour half of the sauce on the sliced steak and reserve the rest to serve on the side. If desired, sprinkle additional sea salt on steak.
Notes
Louiie is a chef, recipe developer, food photographer and stylist based in Las Vegas. While working the line at Bazaar Meat, Louiie merged her twin passions of the visual and culinary arts. She has tested and developed recipes for Anova Culinary, Bon Appetit, and EATER. She also co-hosts and produces a food and hospitality based podcast, 2 Sharp Chefs and a Microphone. She frequently shoots architecture, food, and people for Eater Vegas. In her free time, Louiie loves to turn her phone to airplane mode, travel, do yoga, cook outdoors, and spend time with her naked cat, Dobby.
