Beer-Infused BBQ Beef Flank Steak
Ingredients List
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½ cup ketchup
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¼ cup molasses
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⅓ cup white vinegar
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1 tablespoon white sugar
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2 teaspoons ground black pepper
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1 teaspoon salt
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¼ teaspoon ground cayenne pepper
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¼ teaspoon ground cumin
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¼ teaspoon ground allspice
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¼ teaspoon ground cinnamon
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1 cup strong beer
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1 (1 1/2-pound) trimmed beef flank steak
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salt and ground black pepper to taste
Instructions
In a bowl, combine ketchup, molasses, and white vinegar. Add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk the mixture until smooth, then stir in the beer.
Place the flank steak in a non-reactive dish and pour the sauce over it. Use two forks to puncture at least 100 holes on each side of the steak.
Cover the dish with plastic wrap and let the beef marinate for 8 to 12 hours (or overnight, if preferred).
Remove the steak from the marinade and pat it dry with paper towels. Pour the remaining marinade into a saucepan, bring to a boil over medium heat, then lower the heat and simmer for 5 minutes to create a basting sauce.
Preheat the grill to high heat and lightly grease the grates. Season the flank steak with salt and black pepper.
Grill the flank steak for 2 1/2 minutes on one side. Turn the steak 45 degrees to create diamond grill marks and grill for another 2 1/2 minutes. Flip to the other side, turn 45 degrees after 2 1/2 minutes, and grill for an additional 2 1/2 minutes.
Flip the steak back to the original side and brush with the sauce. Continue grilling until the sauce forms a glaze on the meat, about 30 seconds. Flip the steak again and apply sauce to the other side. Be careful not to overcook, as the sauce can burn. Repeat one more time, glazing the meat for 30 seconds on each side. The steak is done when an instant-read thermometer inserted into the thickest part reads 125°F (52°C).
Transfer the steak to a serving platter and let it rest for 5 to 10 minutes before slicing down the center lengthwise. Cut each half against the grain into 3/8-inch thick slices. Drizzle with additional sauce before serving.
Nutritional Information (per serving)
| 282 | Calories |
| 7g | Fat |
| 30g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 282 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 14% |
| Cholesterol 37mg | 12% |
| Sodium 965mg | 42% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 1g | 3% |
| Total Sugars 21g | |
| Protein 21g | 42% |
| Vitamin C 5mg | 5% |
| Calcium 74mg | 6% |
| Iron 3mg | 16% |
| Potassium 694mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5