Guinness Flank Steak Marinade

Whether you serve it for a St. Patrick's Day feast, throw it on a summer barbecue, or broil it in a cozy oven on a chilly evening, this Guinness Flank Steak Marinade is a simple 3-ingredient recipe that comes together in seconds!

Course Dinner

Cuisine Irish

Keyword flank steak marinade, flank steak recipe

Prep Time 5

Cook Time 16

Resting Time 10

Total Time 8 21

Servings servings

Calories 201.3kcal

Author Blair Lonergan

Ingredients

1 1.5 - 2-lb. flank steak
1 bottle (11.2 ounces) Guinness stout
1 cup balsamic vinaigrette salad dressing
1 (1.25 ounce) packet Brown Sugar Bourbon dry seasoning mix (such as McCormick Grill Mates brand)

Instructions

Place flank steak in a large (9 x 13-inch) baking dish.
Whisk together beer, salad dressing, and dry seasoning mix; pour marinade over steak. Cover and chill for at least 30 minutes (or up to 24 hours), turning occasionally.
Remove steak from marinade. Discard marinade.

GRILL INSTRUCTIONS:

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness.
The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak.
Let stand 10 minutes before slicing against the grain and serving.

OVEN INSTRUCTIONS:

Heat your broiler to HIGH.
Place an oven rack a few inches below the broiler. Line a broiler pan with aluminum foil, add the broiling rack, and spray with nonstick cooking spray.
Place marinated steak on prepared broiler pan. Slide it directly under the broiler.
Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).
The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak.
Let stand 10 minutes before slicing against the grain and serving.

Notes

Have leftovers? The extra meat is delicious served over salad or piled high on hoagie rolls for steak sandwiches.

COOK'S TIPS AND RECIPE VARIATIONS:

This flank steak marinade recipe obviously uses balsamic and beer; however, you can substitute with an equal amount of red wine instead of the beer if you prefer!
Prepare your flank steak in the oven or on the grill! Both sets of instructions are included.
Prefer a flank steak marinade made with soy sauce and honey (with a nice teriyaki flavor)? Try this recipe!
Looking for a Mexican flank steak marinade that's perfect for tacos or fajitas? Try this recipe!

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