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Porter marinated flank steak is a man’s meal, equally loved by women, too! Lean flank steak is marinated in seasoned Porter ale, then seared and grilled to make a hearty steak dinner that will win the heart of any beef lover.
My husband loves pretty much everything that I cook for him, but there are some things that I make him when I need to “right some wrongs”. If I’m ever in the dog house, so to speak, I like to cook a few of his favorite foods. Of course, an apology goes a long way towards forgiveness too, but beef and a good beer never hurts, either. ????
This porter marinated flank steak with a side of mashed potatoes and mushroom-onion gravy is definitely the way to a man’s heart. Well, my man’s heart, for sure.
Preparation of porter marinated flank steak requires a couple of hours of marination time in the fridge.
Put the flank steak in a shallow dish, along with 1 bottle of porter ale. Allow it to marinate, in the refrigerator, for at least 2 hours. Use a porter ale that you enjoy drinking. My husband enjoys Bad Elmer’s, from Upland Brewing.
Remove the meat from the beer marinade and season it with salt and fresh pepper on both sides. Then place it in a large saute pan on medium high heat, along with a drizzle of olive oil.
Sear the meat for a minute or so on each side, then finish off low and slow on a hot grill. Remove from heat and transfer to a platter. Cover the meat with a tent of aluminum foil.
While the meat rests, go back to the same saute pan to saute shallots, garlic and mushrooms in some olive oil and butter. Cook just until soft and aromatic, about 5 minutes on medium heat.
Add fresh thyme and sprinkle the mixture with flour. Stir, then cook on low heat for one minute. This will cook out the flour taste, incorporating the flavors together.
At this point, whisk the porter ale into the mixture, scraping the bottom of the pan to loosen any cooked on bits (deglaze the pan). Cook on medium-low heat for 10 minutes or so, allowing the gravy to thicken. Stir every few minutes to keep things from cooking onto the pan.
Slice the porter marinated flank steak against the grain and place onto a serving platter. Serve the flank steak with the thickened gravy and a side of mashed potatoes, along with steamed vegetables or a garden salad.
Mary from Barefeet in the Kitchen has a short video, demonstrating how to slice meat against the grain.
I hope you all enjoy this porter marinated flank steak recipe!
Total Servings 4 servings
2 hrPrep (inc. refrigeration & rest time)
20 minCook Time
2 hr, 20 Total Time
Ingredients
- 2 bottles porter ale
- 1 large or 2 small flank steaks
- 2 large cloves of garlic, minced
- 2 large shallots, finely diced (or use 1/4 cup diced red onion)
- 8 oz. baby bella mushrooms, sliced
- olive oil
- coarse salt
- freshly cracked black pepper
- 2 TB butter
- 2 TB flour
- 1 tsp dried thyme (or 2 tablespoons fresh thyme)
Instructions
- Put the flank steak in a shallow dish, along with 1 bottle of porter ale. Allow it to marinate, in the refrigerator, for at least 2 hours.
- Remove meat from the beer marinade, pat dry with paper towel, then season with salt and black pepper on both sides. Place in a large saute pan that’s been drizzled with olive oil and brought to medium-high heat.
- Sear meat for a minute or so on each side, then finish off low and slow on a preheated, hot grill. Remove from heat and transfer to a platter. Cover the meat with a tent of aluminum foil.
- While the meat rests, go back to the same saute pan to saute shallots, garlic and mushrooms in some olive oil and butter. Cook just until soft and aromatic, about 5 minutes on medium heat.
- Add fresh thyme and sprinkle the mixture with flour. Stir, then cook on low heat for one minute.
- Whisk the remaining bottle of porter ale into the mixture, scraping the bottom of the pan to loosen any cooked on bits (deglaze the pan). Cook on medium-low heat for 10 minutes, allowing the gravy to thicken. Stir every few minutes to keep things from cooking onto the bottom of the pan.
- Slice the flank steak against the grain and place onto a serving platter. Serve warm.
If you have any left over, this flank steak makes delicious sandwiches, too!
