Beer-barbecued Flank Steak

Introduction

History

The history of marinating meats in beer and other alcoholic beverages dates back centuries, with various cultures around the world using the technique to tenderize meat and enhance its flavor. The Beer-barbecued Flank Steak recipe is a modern take on this age-old method, incorporating ingredients like soy sauce and lime juice to complement the beer's natural flavors and create a dish that's both savory and slightly tangy.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best results, marinate the flank steaks for the full 24 hours to allow the flavors to fully penetrate the meat. When barbecuing, keep the grill at a medium heat to avoid burning the outside of the steak before the inside is cooked. Also, slicing the steak across the grain will result in more tender pieces that are easier to chew.

Serving Suggestions

Serve the Beer-barbecued Flank Steak with a side of grilled vegetables, a fresh salad, or roasted potatoes for a complete meal. For a low-carb option, consider serving it over a bed of mixed greens or cauliflower rice.

Cooking Techniques

Barbecuing the flank steak over medium heat ensures that it cooks evenly without burning. For those without a barbecue, the steak can also be cooked in a grill pan or cast-iron skillet over medium-high heat on the stove.

Ingredient Substitutions

If soy sauce is not available, tamari or Worcestershire sauce can be used as substitutes. For a gluten-free option, use gluten-free beer and tamari. If you don't have lime juice, lemon juice makes a suitable alternative.

Make Ahead Tips

The steak can be marinated up to 48 hours in advance, allowing the flavors to develop even more. Simply prepare the marinade, add the steak, and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve the sliced steak on a platter garnished with lime wedges and a sprinkle of chopped green onions. For an extra touch of elegance, drizzle a bit of the reduced marinade over the top.

Pairing Recommendations

This dish pairs beautifully with a full-bodied red wine, such as a Malbec or Shiraz, which complements the rich flavors of the barbecue. For beer lovers, choose a beer that matches the one used in the recipe for a harmonious pairing.

Storage and Reheating Instructions

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the slices in a skillet over low heat or in the microwave at half power to prevent drying out.

Nutrition Information

Calories per serving

A single serving of this delicious dish contains approximately 250-300 calories, making it a relatively low-calorie option for those watching their calorie intake. The majority of the calories come from the protein content of the beef.

Carbohydrates

This recipe is relatively low in carbohydrates, with the primary sources being the brown sugar and beer. The total carbohydrate content will vary depending on the type of beer used, but on average, a serving of this dish contains approximately 10-15 grams of carbohydrates.

Fats

Flank steak is a lean cut of beef, making this recipe relatively low in fats. The total fat content per serving is approximately 10-15 grams, with a minimal amount of saturated fat. The majority of the fats in this dish come from the natural fats in the beef.

Proteins

This dish is an excellent source of high-quality protein, with each serving providing approximately 25-30 grams of protein. This makes it an ideal choice for those looking to increase their protein intake, whether for muscle building or general health.

Vitamins and minerals

The Beer-barbecued Flank Steak is rich in several essential vitamins and minerals, including iron, zinc, and B vitamins, particularly B12, which is crucial for red blood cell formation and neurological function. The green onions and lime juice also contribute vitamin C, which supports the immune system.

Alergens

This recipe contains soy (from the soy sauce) and gluten (from the beer and possibly the soy sauce), which are common allergens. Those with allergies or sensitivities to these ingredients should seek suitable substitutions.

Summary

Overall, the Beer-barbecued Flank Steak is a nutritious and flavorful dish that offers a good balance of protein, fats, and carbohydrates, along with essential vitamins and minerals. It's a healthy option that doesn't sacrifice flavor or satisfaction.

Summary

The Beer-barbecued Flank Steak is a versatile and flavorful dish that's perfect for any occasion, from casual barbecues to more formal dinners. With its rich flavors, nutritional benefits, and easy preparation, it's sure to become a favorite in your recipe collection.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Beer-barbecued Flank Steak. It was a warm summer day, and I was rummaging through an old box of recipes that I had collected over the years. As I flipped through the yellowed pages, stained with remnants of ingredients long past, I stumbled upon a handwritten card with the title "Beer-barbecued Flank Steak" scrawled across the top.

I had never heard of such a dish before, but the combination of beer and barbecue sauce intrigued me. I knew right then and there that I had to give it a try. I traced the origins of the recipe back to a dear friend who had passed it down to me many years ago. She had learned it from her grandmother, who had picked it up from a neighbor at a community potluck.

Excited to try something new, I gathered all the necessary ingredients and set to work preparing the marinade. I poured a bottle of dark beer into a large mixing bowl, adding in a generous amount of barbecue sauce, minced garlic, Worcestershire sauce, and a sprinkle of brown sugar for sweetness. I whisked it all together until it formed a thick, fragrant sauce that clung to the back of a spoon.

Next, I placed the flank steak into a large resealable plastic bag and poured the marinade over it, ensuring that every inch of meat was coated in the flavorful mixture. I sealed the bag and placed it in the refrigerator to marinate for several hours, allowing the flavors to penetrate the meat and tenderize it.

As the evening approached, I fired up the grill, letting the flames lick at the grates until they were sizzling hot. I carefully removed the marinated flank steak from the bag, allowing the excess marinade to drip off before placing it on the grill. The meat sizzled and hissed as it made contact with the hot grates, sending up plumes of fragrant smoke that wafted through the air.

I closed the lid of the grill and let the steak cook, turning it occasionally to ensure that it cooked evenly on all sides. The rich aroma of beer and barbecue sauce filled the air, making my mouth water in anticipation of the meal to come.

After what felt like an eternity, but was really only a mere twenty minutes, I removed the steak from the grill and let it rest on a cutting board. The meat glistened with a sticky glaze, the sugars in the marinade caramelizing to form a shiny, mahogany crust.

I sliced the flank steak against the grain, revealing tender, juicy slices of meat that practically melted in my mouth. The flavors of the beer and barbecue sauce had permeated every inch of the meat, infusing it with a rich, smoky flavor that was unlike anything I had ever tasted before.

As I took my first bite, I knew that this recipe would become a staple in my kitchen for years to come. The combination of beer and barbecue sauce had created a symphony of flavors that danced on my taste buds, leaving me craving more with each bite.

I savored every mouthful of that Beer-barbecued Flank Steak, knowing that it had come from a long line of culinary traditions passed down through generations. It was a dish that brought people together, that sparked conversations and memories of times long past.

And as I sat at the table, surrounded by loved ones who had gathered to share in this delicious meal, I couldn't help but feel grateful for the journey that had led me to this recipe. It was a reminder of the power of food to connect us, to bring us together in a shared experience that transcended time and space.

And so, as I finished the last bite of that delectable flank steak, I made a silent promise to myself to continue exploring new recipes, to seek out new flavors and techniques that would continue to inspire and delight me in the years to come. For food, after all, is more than just sustenance – it is a reflection of who we are, where we come from, and the traditions that bind us together. And I, for one, will always be grateful for the recipes that have brought me to this delicious moment.

Categories

| Alcohol Recipes | Barbecue Recipes | Beef Flank Recipes | Beef Recipes | Beef Steak Recipes | Beef Stock And Broth Recipes | Brown Sugar Recipes | Dinner Recipes | Fruit Recipes | Green Onion Recipes | Herb Recipes | Lime Juice Recipes | Lunch Recipes | Main Dish Meat Recipes | Meat Recipes | Recipes Using Beer | World Recipes |

Recipes with the same ingredients