Roasted 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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Resting time 2

Total Time 2 45

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