St. Louis Flank Steak
2 lbs. Flank Steak
Belgian Ale Marinade (Recipe follows)
Molasses Steak Sauce (Recipe follows)
2 Teaspoons Kosher Salt
2 Teaspoons Ground Black Pepper
Belgian Ale Marinade
2 Cups Belgian Ale
½ Cup Brown Sugar
½ Cup Honey
1 Tablespoon Ground Yellow Mustard Seed
1 Fresh Lime squeezed
Combine ingredients in a sauce pan over medium heat. Bring to a rolling boil for 10-15 minutes.
Let the marinade cool before using (refrigerate if necessary).
Molasses Steak Sauce
1 Medium Yellow Onion
4 Cloves of Garlic
2 Tablespoons Unsalted Butter
2 Cups Organic roasted Tomato
1 Cup Belgian Ale
½ Cup Brown Sugar
½ Cup Molasses
2 Tablespoons Balsamic Vinegar
2 Tablespoons Coarse Ground English Mustard
2 Tablespoons Worcestershire
1 Tablespoon Lemon Zest (microplaned)
Place the yellow onion and garlic in a food processor and pulse until finely chopped. Begin to melt the butter in a large sauce pan over medium heat. Once liquefied ad the onion and garlic. Lightly brown the mixture for 5 minutes (Stirring as needed). Ad the remaining ingredients and continue to simmer for 30-40 minutes until the sauce has reduced by 50%.
Place the Flank Steak in the Belgian Ale Marinade and refrigerate for 2-4 hours. 20-30 minutes before cooking, set your BBQ grill or indoor cook top up for medium-high heat (375-400*). Remove the Flank Steak from the Belgian Ale Marinade 15 minutes before cooking. At this time pat the Steak dry and season with the Salt and Pepper. Sear the Steak for 6-8 minutes per side. To ensure that the Steak maintains its juices, minimize touching and flipping during the cooking process. Remove the Steak from the heat and let rest 10 minutes before cutting.
As with most red meats, slice the Flank Steak against the grain to serve.
Serve topped with Molasses Steak Sauce.