Grilled Beer-Glazed Flank Steak

Follow our step-by-step guide on how to make Grilled Beer-Glazed Flank Steak.

1. Step 1

   Start by whisking together the ketchup, molasses, and white vinegar in a mixing bowl. Add in the white sugar, black pepper, salt, cayenne pepper, cumin, allspice, and cinnamon. Mix until the sauce is smooth and well combined. Now, pour in the strong beer and give it another good whisk to incorporate everything.

2. Step 2

   Take your flank steak and place it in a non-reactive container. Pour the delicious marinade over the meat, ensuring it's well coated. To help the flavors penetrate, poke at least 100 holes on each side of the steak using two forks. This step is crucial for maximum flavor absorption!

3. Step 3

   Cover the container with plastic wrap and let the steak marinate in the refrigerator for 8 to 12 hours, or even overnight if you have the time. This will allow the flavors to meld beautifully.

4. Step 4

   When you're ready to cook, remove the flank steak from the marinade and pat it dry with paper towels. Don't toss that marinade just yet! Pour the leftover marinade into a saucepan, place it over medium heat, and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes to create a tasty basting sauce.

5. Step 5

   Preheat your outdoor grill to high heat and lightly oil the grate to prevent sticking. Season the flank steak with additional salt and black pepper to taste.

6. Step 6

   Place the steak on the grill and cook for 2 1/2 minutes. To achieve those beautiful diamond grill marks, turn the meat 45 degrees and grill for another 2 1/2 minutes. Flip the steak and repeat the process on the other side.

7. Step 7

   Once both sides are beautifully grilled, flip the steak back to the original side and brush it generously with the basting sauce. Grill for about 30 seconds, allowing the sauce to glaze onto the meat. Flip it over and repeat the basting process on the other side. Be careful not to overcook the sauce, as it can burn quickly!

8. Step 8

   To check for doneness, use an instant-read meat thermometer inserted into the thickest part of the steak. You're aiming for a temperature of 125°F (52°C) for a perfect medium-rare.

9. Step 9

   Once done, transfer the steak to a platter and let it rest for 5 to 10 minutes. This resting period is essential for juicy slices! After resting, slice the steak lengthwise down the center, then cut each half across the grain into slices about 3/8 inch thick. Drizzle with any remaining sauce before serving, and enjoy your flavorful creation!