Advertisement
Ingredients
Flank steak (allow 8 ounces uncooked per person)
1 ½ cups flat dark beer
1 tablespoon dry mustard
2 tablespoons fresh grated ginger (or 1 teaspoon ground)
3 tablespoons tamari
2 tablespoons brown sugar
4 clove garlic, or more to taste
1 drop chili-sesame oil
Nutritional analysis per serving
10 grams carbs; 39 milligrams cholesterol; 172 calories; 2 grams monosaturated fat; 2 grams saturated fat; 5 grams fat; 791 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Score the meat with small incisions. Whisk together all other ingredients. Pour over the meat. Refrigerate overnight.
- Step 2
Carefully grill the meat over high heat. Check constantly for doneness. The meat will continue to cook after you take it off grill, so it should be pinker than you like it.
- Step 3
Slice the meat, and serve or refrigerate.
Private Notes
Comments
I've made this recipe countless times since it first appeared in the NYT years ago. It had been one of my favorite summer grill recipes. Always make more than you need, it's great for leftovers, on salad, etc.
I tasted the marinade and i thought it needed a little more flavor so I added a little hoisin sauce and some teriyaki glaze. The steak was super delicious and tender. I cooked it for a total of about 10 minutes, lowering the temperature on the grill after turning the steak over.