Community Corner
Have Beer, Will Barbecue
Patch food columnist Amy Currie demonstrates how to make beer-marinated flank steak.
It seems just yesterday we were wondering if winter would ever end. But nature is our friend again. The grass is lush, flowers are blooming and that grill out back, once looking like a big ski mogul, is begging for attention. With Memorial Day just around the corner, it's high time to crank up the grill and get out of the kitchen.
Beer-marinated flank steak is a winner on a busy holiday weekend because the do-ahead marinade requires minimal prep. It's company-friendly, too, because grilling a big piece of flank steak involves a one-two flip and it's done. Plus, compared to burgers, it's typically less greasy and more flavorful, and it comes with a frugal price tag.
If you're wondering about serving beer-marinated steak to your little ones, rest assured, the beer acts as a tenderizer and any alcohol burns off as the meat cooks. What's left is juicy, lean steak with a good char on the outside. Great on its own with a side of potato or pasta salad, or make steak sliders and serve as you would a burger.
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Beer Marinated Flank Steak
Prep time: 20 minutes + overnight marinating
Cook time: 15 minutes
Serves: 6-8
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2 flank steaks (about 1 1/2 lbs each)
1/4 cup soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons Worcestershire sauce
1 bottle good quality beer of your choice
In a large bowl, whisk soy sauce, olive oil, garlic, mustard, rosemary, Worcestershire and beer. Place flank steaks in a large zip-top bag, pour in marinade, seal and refrigerate overnight.
Pre-heat grill to medium/high. Remove steak from marinade, pat dry (this is an important step. If the steak is wet with marinade when it goes o the grill, it will steam and not get a good char) and grill about 7 minutes per side for medium rare.
Let steaks rest 10 minutes before slicing. Slice against the grain in 1/4-inch slices.
Amy Currie is a mother of three and teacher at the Kings Cooking Studio in Short Hills. She is the author of "Memoirs of a Home Cook," "Every Great Recipe Has a Story" and her latest cookbook, "Secrets of a Home Cook." You can e-mail her at summitpatchdish@gmail.com. She writes a weekly column for the Summit Patch, which appears every Thursday at summit.patch.com.
