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Roasted Beer Marinated Flank Steak

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Let me introduce you to an incredible recipe I love to make to my family during festivities like Christmas and Thanksgiving: A beer marinated flank steak roasted in the oven.

When it comes to perfectly roasted flank steak, there isn’t too much that can get in the way of a fork a sharp knife and a hungry person. Meat is very often eaten simply with salt and pepper. However, when faced with an exquisite recipe that dares to make the perfect cut of beef even more satisfying, we cannot simply ignore.

beer marinated flank steak on a chopping board

This melting-on-your-mouth steak stands out from the crowd.

It’s slowly roasted alongside with white onions and fresh bell peppers. Tenderly bathed in a juicy marinade with garlic, beer and meat juices. 

During the roasting process, the veggies absorbs all of those delicious juices, retaining all of the flavor in that amazing marinade. 

slices of beer marinated flank steak

Top Tips

Before marinating, cut a few slits into the marbling (fat). This will help the meat to absorb the marinade, resulting in a tender and softer steak. Let the steak bathe in the marinade for at least 2 hours before turning your oven on and roasting it. If you are to plan ahead, let it marinade for 24 hours in the fridge for most epic results.

If you are not used to roasting steaks, I strongly suggest to invest in a meat thermometer. 

The center of the meat should temp at at least 115º F if you like to have a perfectly medium rare beer marinated flank steak. For those who prefer more well done, you want to have an internal temp of 150º F.

flank steak marinated with beer with veggies on a roaster

Even if you roasting a steak takes longer than grilling it, I promise that your patience will be rewarded with this recipe. Whosever is eating this recipe is a lucky person!

Let’s get cooking:

Cooking Time

  • Cooking: 1 hour 30 minutes
  • Preparation: 40 minutes
  • Total time: 2 hours 10 minutes

Servings

  • 8 servings

Equipment

  • Roaster
  • Meat thermometer

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Ingredients list

  • 2 lb flank steak piece, whole 
  • 1 1/5 cup dark beer, I used Guinness, but any works 
  • 2 white onions, quartered
  • 2 bell peppers, sliced
  • 3 garlic cloves, whole
  • 2 tablespoons sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon white wine vinegar
  • 2 branches thyme
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Black pepper to taste

ingredients to prepare flank steak with beer sauce

How to make Beer Marinated Flank Steak

  1. Start preparing the marinade. In a large bowl with lid or ziplock bag add the beer, garlic, sugar, vinegar, tomato paste, salt, black pepper, close and mix.
  2. With a sharp knife, cut superficially the meat’s fat.
  3. Arrange the beef inside the bowl or ziplock so the marinate covers all sides of your beef. Leave in the fridge from 2 hours up to 24 hours marinating.
  4. When ready to cook, preheat your oven at 392 º F / 200ºC.
  5. Remove the flank steak from the marinade and transfer to a sieve over a bowl to drip extra marinade. Reserve the marinade.
  6. Arrange the sliced vegetables in a roaster, start with the onions covering the whole surface of roaster. Season with salt and pepper to taste.
  7. Arrange the beer marinated flank steak over the onions, add the remaining veggies on the roaster corners and pour the marinade, but don’t pour over the meat.
  8. Roast for around 35 minutes at 392ºF / 200ºC until meat and vegetables are golden brown.
  9. Check the internal temperature of beef with a meat thermometer. For a medium rate, it should be at least 135ºF / 57ºC. For well done, cook until it reaches 150ºF / 65ºC.
  10. Remove the roaster from the oven, transfer the meat to a chopping board or plate and leave to rest for 10 minutes before slicing.
  11. Pour the liquids from the roaster in a sauceboat and roasted veggies to another bowl.
  12. After resting, cut the meat against the grain for the most tender cut of beef.
  13. Enjoy!

Notes

  • Cut the meat’s fat: Really important step to help the meat absorb the flavors of marinade and accelerating the melting process of fat when roasting.
  • Nail the doneness of your beef: if you have a meat thermometer, insert into the meat to check the temperature: 

Medium rate, it should be at least 135ºF / 57ºC.

For well done, cook until it reaches 150ºF / 65ºC.

Storage

Keep the roasted beef in an airtight container in the fridge for up to 4 days.

Beer marinated Flank Steak is not suitable for home freezing.

beer marinated flank steak slices

FAQs

Does marinating steak in beer make it tender?

Marinating a steak in beer is one of the most effective ways to tenderize the meat. It contains acids that helps break down fibers in meat, making is more tender and flavorful as it absorbs the rich caramel-like flavour of beer, salt and spices. 

How long should I marinate steak in beer?

Marinade for at least 1 hour before cooking or grilling your meat, it’s always recommended more time, from 1 up to 24 hours, but two hours would bring incredible results.

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slices of beer marinated flank steak

Roasted Beer Marinated Flank Steak

Let me introduce you to an incredible recipe I love to make to my family during festivities like Christmas and Thanksgiving: A beer marinated flank steak roasted in the oven.
5 from 9 votes
Prep Time 10 mins
Cook Time 35 mins
Resting time 2 hrs
Total Time 2 hrs 45 mins
Course dinner, lunch, Main Course, meat, secondo
Cuisine Argentinian, Brazilian, Italian
Servings 8 people

Equipment

  • roaster
  • Meat thermometer

Ingredients
  

  • 2 lb flank steak whole piece
  • 2 onions quartered
  • 3 garlic cloves whole
  • 2 tablespoons white sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon white wine vinegar
  • 2 branches fresh thyme or 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon salt
  • Black pepper to taste

Instructions
 

  • Start preparing the marinade. In a large bowl with lid or ziplock bag add the beer, garlic, sugar, vinegar, tomato paste, salt, black pepper, close and mix.
  • With a sharp knife, cut superficially the meat’s fat.
  • Arrange the beef inside the bowl or ziplock so the marinate covers all sides of your beef. Leave in the fridge from 2 hours up to 24 hours marinating.
  • When ready to cook, preheat your oven at 392 º F / 200ºC.
  • Remove the flank steak from the marinade and transfer to a sieve over a bowl to drip extra marinade. Reserve the marinade.
  • Arrange the sliced vegetables in a roaster, start with the onions covering the whole surface of roaster. Season with salt and pepper to taste.
  • Arrange the beer marinated flank steak over the onions, add the remaining veggies on the roaster corners and pour the marinade, but don’t pour over the meat.
  • Roast for 35 minutes at 392ºF / 200ºC until meat and vegetables are golden brown.
  • Check the internal temperature of beef with a meat thermometer. For a medium rate, it should be at least 135ºF / 57ºC. For well done, cook until it reaches 150ºF / 65ºC.
  • Remove the roaster from the oven, transfer the meat to a chopping board or plate and leave to rest for 10 minutes before slicing.
  • Pour the liquids from the roaster in a sauceboat and roasted veggies to another bowl.
  • After resting, cut the meat against the grain for the most tender cut of beef and serve.

Notes

  • Cut the meat’s fat: Really important step to help the meat absorb the flavors of marinade and accelerating the melting process of fat when roasting.
  • Nail the rareness of your beef: if you have a meat thermometer, insert into the meat to check the temperature: 
Medium rate, it should be at least 135ºF / 57ºC.
For well done, cook until it reaches 150ºF / 65ºC.
Keyword beer, bell pepper, dark, flank steak, garlic, olive oil, onion, roast, steak roll, stuffed meat, tomato paste, vinegar, white wine

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