BEER MARINADE FOR FLANK STEAK RECIPES

Steps:

• MIX all ingredients except for the steak in medium bowl. Reserve 1/4 cup marinade for basting. Place steak in large resealable plastic bag. Add remaining marinade; massage marinade into meat, turning to coat both sides.
• REFRIGERATE 30 minutes or longer for more flavor. Remove steak from marinade. Discard any remaining marinade.
• GRILL steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade during last few minutes of grilling. Let steak rest 5 minutes before slicing.

Steps:

• Start by trimming any unwanted fat from your meat, it's personal preference on how much you take off. I tend to leave most of it on as there isn't much to begin with.
• To make the marinade simply throw everything from the marinade section above into a jug and then mix it all together thoroughly.
• Once mixed, pour the marinade into a ziplock bag followed by the meat. Once the bag is fully sealed massage the marinade into the meat through the bag, making sure it is fully covered. Place the bag on a plate or in a bowl and then into the fridge. Leave it there for at least 4 hours or overnight, the longer the stronger the flavour will be! Flip the bag over halfway through the process to allow for even coverage.
• After the meat is packed full of flavour remove it from the bag and place it on a cooling rack. Generously salt both sides of the meat and wrap it in a paper towel. This will help to draw out any moisture, which is enemy number one when it comes to a nice crust.
• Start your grill and get it ripping hot, then oil your steak so it doesn't stick to the griddle before laying on the direct heat. Cook turning and flipping the steak 4 times at 45 degrees each time to get those perfect grill marks. Don't worry too much about this though, just focus on each side getting equal time on the heat so you can get that perfect crust!
• The meat will be done (medium rare) when it reaches about 58°C (136°F), just make sure you rest the meat for 10 minutes under tin foil so it retains all of its delicious juices. See notes at the bottom for other doneness temps.
• While the meat rests you can make your garlic and parsley butter, start by softening the butter in the microwave. Then add your minced garlic and parsley making sure it is thoroughly incorporated. Then add salt to taste if your butter is unsalted.
• To serve slice the meat against the grain in 1/2 inch thick slices, grind black pepper over and accompany with your garlic and parsley butter. Enjoy!