Recipe of The Month: Balsamic-Beer Flank Steak Recipe

This delicious steak can be served alone or the slices can be tossed in a salad with the hot marinade sauce used as dressing. This month’s recipe is courtesy of

COOKING TIME: 10 - 12 minutes
MARINATING TIME: 12 - 24 hours  

- 1  1/2 lbs, 750 g   FLANK MARINATING STEAK (or Inside Round, Outside Round, Sirloin Tip)
- 1/2 cup, 125 mL   beer (either ale or lager) or sherry  
- 1  small onion finely chopped
- 2 cloves garlic, minced
- 1/4 cup, 50 mL   
- ketchup 1 tbsp, 15 mL  
- chili powder 2 tbsp,  30 mL   
- balsamic vinegar 2 tbsp,  30 mL   
- brown sugar 4 tsp, 20 mL   
- grainy or Dijon mustard 1/2 tsp 2 mL
- salt and pepper

Pierce steak several times with fork; place in resealable plastic bag or in shallow dish. Combine remaining ingredients; mix well and pour over meat. Seal bag tightly or cover dish. Let meat marinate in refrigerator, turning occasionally, for at least 12 hours. Remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness; remove from heat and allow to rest 5 minutes. Transfer marinade to small saucepan and boil for 5 to 10 minutes until slightly thickened. To serve, slice steak in thin strips across the grain and top with sauce, if desired.

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