I didn't follow the recipe to a T. (Get it? T? Like T-Bone steak, hahaha!)
#1. I couldn't find "flank steak" at the grocery store so I think I bought sirloin? IDK they're all the same to me! haha!
#2. My steaks must have been thicker than a flank steak because they had to cook longer than what the recipe said.
#3. I followed the directions for the "sauce", but didn't like the way it turned out so I didn't pour it over the steaks...OK actually I did then I took the steaks off, rinsed off the plates, and started over.
#4. I didn't "cut against the grain" or whatever...I just served the whole steak on the plate!
Ok...so here's the recipe...I'm posting my pic, but don't judge! I think I'll definitely make this again...or make the marinade rather & have Ryan grill the steaks. :)
|12 oz beer|
|2 Tbsp olive oil|
|1 clove(s) (medium) garlic clove(s), peeled and smashed|
|2 Tbsp fresh lemon juice|
|1 Tbsp dark brown sugar|
|1 tsp table salt|
|1/8 tsp whole cloves|
|1 1/2 pound(s) uncooked lean flank steak, 1-inch thick, washed and patted dry|
- In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
- Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
- Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
- Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving