All you need for a flavourful barbecue sauce for inexpensive, tasty beef flank steak is a cup of beer and some pantry items like ketchup, molasses and spices. This sticky marinade gives the steak a rich, smoky flavour.
1 person made this
1/2 cup ketchup or tomato sauce
1/4 cup molasses
1/3 cup white vinegar
1 tablespoon white sugar
2 teaspoons ground black pepper
1 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 cup strong beer
750g piece trimmed beef flank (skirt) steak
salt and ground black pepper to taste
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Directions Preparation:10min › Cook:15min › Extra time:8hours › Ready in:8hours25min
Pour ketchup, molasses and white vinegar into a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice and cinnamon. Whisk until sauce is smooth. Pour in beer.
Place flank steak into a non-metallic container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.
Cover container with plastic wrap and marinate beef for 8 hours or overnight.
Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.
Preheat barbecue on high heat and lightly oil the grill plate. Season flank steak with salt and black pepper.
Grill flank steak for 2 1/2 minutes; turn meat around on grill to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 52 degrees C.
Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 1cm thick. Drizzle slices with more sauce to serve.