Lager-Infused Rosemary Flank Steak
Indulge in the rich, robust flavors of this lager-infused rosemary flank steak, perfect for any special occasion or weekend meal. Marinated overnight in a blend of soy sauce, olive oil, garlic, Dijon mustard, fresh rosemary, and Worcestershire sauce, this steak captures a harmonious balance of savory and aromatic notes. The addition of lager beer not only tenderizes the meat but also imparts a subtle depth that will elevate your dining experience. Whether you're hosting a gathering or enjoying a family meal, this steak promises to deliver an unforgettable culinary delight.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
soy sauce
1/4 cup
olive oil
2 tablespoons
garlic cloves
3 large (minced)
Dijon mustard
2 teaspoons
fresh rosemary
2 teaspoons (chopped)
Worcestershire sauce
2 teaspoons
fresh coarse ground black pepper
2 teaspoons
lager beer
1/2 cup ((such as Heineken))
flank steaks
2 1/2 lbs
Instructions
1
Combine the soy sauce, olive oil, minced garlic, Dijon mustard, chopped fresh rosemary, Worcestershire sauce, and fresh ground black pepper in a medium bowl and whisk until well mixed.
2
Slowly pour in the lager beer while continuously whisking to fully integrate the beer with the marinade.
3
Place the flank steaks in a large resealable plastic bag and pour the marinade over the steaks. Seal the bag securely, ensuring the marinade coats the steak evenly.
4
Refrigerate the marinating steaks for at least 24 hours, turning the bag occasionally to ensure even marination.
5
Preheat your grill to medium-high heat or prepare a hot grill pan or skillet on your stovetop.
6
Remove the steaks from the marinade, allowing excess to drip off, and place them on the preheated grill or skillet.
7
Grill the steaks for approximately 5 minutes on each side for medium-rare doneness, or until a meat thermometer reads 125°F to 130°F when inserted into the thickest part.
8
Transfer the grilled steaks to a cutting board and allow them to rest for about 5 minutes to let the juices redistribute.
9
Using a sharp knife, slice the steak thinly across the grain to ensure tenderness.
10
Arrange the sliced steak on a serving platter and drizzle any remaining juices from the cutting board over the top for added flavor.
11
Serve immediately and enjoy your flavorful steak.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lager-Infused Rosemary Flank Steak?
It is a savory and aromatic beef dish where flank steak is marinated in a blend of lager beer, soy sauce, rosemary, and garlic, then grilled to perfection.
What are the main ingredients in the marinade?
The marinade consists of soy sauce, olive oil, minced garlic, Dijon mustard, fresh rosemary, Worcestershire sauce, black pepper, and lager beer.
Why is lager beer used in this recipe?
Lager beer acts as a natural tenderizer for the flank steak while adding a subtle depth of flavor that complements the herbs and savory sauces.
What type of lager is recommended for the steak?
The recipe suggests using a standard lager such as Heineken, but any similar light or medium-bodied lager will work.
How long should I marinate the flank steak?
For the best results and maximum tenderness, the steak should be refrigerated in the marinade for at least 24 hours.
Can I marinate the steak for less than 24 hours?
While 24 hours is ideal, you can marinate it for a shorter period if necessary, though the flavor and tenderness may not be as pronounced.
Is it necessary to turn the bag while the steak is marinating?
Yes, turning the bag occasionally ensures that the marinade coats the steak evenly on all sides during the 24-hour period.
What is the best way to cook this steak?
The steak is best cooked on a grill preheated to medium-high heat, or in a hot grill pan or skillet on the stovetop.
How long should I grill the flank steak?
Grill the steak for approximately 5 minutes on each side for medium-rare doneness.
What is the target internal temperature for medium-rare?
A meat thermometer should read between 125°F and 130°F when inserted into the thickest part of the steak.
Why do I need to let the steak rest after grilling?
Resting the steak for about 5 minutes allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
How should I slice the flank steak?
Use a sharp knife to slice the steak thinly across the grain, which is essential for ensuring the meat is tender and easy to eat.
What does 'slicing across the grain' mean?
It means cutting perpendicular to the long muscle fibers visible in the meat, which shortens the fibers and makes the steak less chewy.
How many people does this recipe serve?
This recipe is designed to serve approximately 6 people.
What size flank steak is needed?
The recipe calls for 2 1/2 lbs of flank steak.
How much lager beer is required for the marinade?
You will need 1/2 cup of lager beer.
What preparation is needed for the garlic?
The recipe requires 3 large garlic cloves that have been finely minced.
Can I use dried rosemary instead of fresh?
Fresh rosemary is recommended for its aromatic quality, but if you must use dried, reduce the amount to about 3/4 teaspoon as it is more concentrated.
What type of mustard is used?
The recipe uses 2 teaspoons of Dijon mustard to add a tangy element to the marinade.
Should I discard the excess marinade?
Yes, remove the steaks from the marinade and allow the excess to drip off before grilling; do not use the raw marinade as a sauce unless it is boiled first.
What should I do with the juices from the cutting board?
Drizzle any remaining juices from the cutting board over the sliced steak on the serving platter for extra flavor.
Is this recipe suitable for special occasions?
Yes, the rich flavors and impressive presentation make it an excellent choice for special gatherings or weekend meals.
How much soy sauce is in the marinade?
The recipe uses 1/4 cup of soy sauce as a base for the marinade.
What is the preparation for the rosemary?
The fresh rosemary should be chopped before being added to the marinade bowl.
What kind of black pepper is best?
The recipe calls for 2 teaspoons of fresh coarse ground black pepper.
How do I ensure the beer integrates well with the marinade?
Slowly pour the beer into the other ingredients while continuously whisking to fully emulsify the marinade.
Can I cook this in a skillet?
Yes, a hot skillet or grill pan on the stovetop is a great alternative if an outdoor grill is not available.
What are some tags associated with this recipe?
Associated tags include marinated steak, grilled dish, rosemary, lager, beef, and special occasion.
Does the recipe include nutritional information?
The provided data does not include specific calorie, fat, or protein counts, focusing instead on the ingredients and preparation steps.
How should the steak be served?
Arrange the thin slices on a platter, drizzle with resting juices, and serve immediately while hot.