Juicy & Flavorful Beer Marinated Steak

Flat iron steak, beer marinated, grilled, sliced and served with chimichurri.

Juicy & Flavorful Beer Marinated Steak

How to mix a beer marinade for steak that will infuse the beef with flavor and add juiciness to leaner cuts. Tips for tweaking the ingredients to vary the flavor base.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 679kcal

Author: Milena Perrine

Ingredients

2 lbs steak*

Beer Marinade

¼ cup olive oil
1 teaspoon mild vinegar Sherry or rice, optional
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 shallot
2 cloves garlic
5-6 sprigs fresh thyme
1 teaspoon paprika
1 teaspoon Kosher salt
red pepper flakes to taste optional
6 oz beer use Munich helles, Czech pils, German pilsner, American craft lager or Vienna lager

Instructions

Prepare a non-reactive container or freezer bag appropriately sized for the steak(s). Thinly slice shallot, mince or roughly chop the garlic. Pick the thyme leaves (optional).
Add all marinade ingredients to container (beer should be last) and whisk until well combined. Add steak and make sure it is well covered with marinade.
Marinate for 3 to 24 hours, covered and refrigerated. Occasionally move the steak around to ensure all of its surfaces are adequately accessed by the marinade. Bring to room temperature before cooking.
Heat grill (or pan/griddle) to medium-high to high heat. Scrape marinade off the steak surface and discard. Pat dry steak and season lightly with salt and pepper. Grill or sear for about 3-5 minutes per side, flipping once until your desired doneness is reached. (See steak temperatures below).
Remove from the grill and rest the steak before slicing/serving. You may lightly cover it with foil while resting.

Notes

*All beef steak cuts can benefit from this marinade, but especially skirt steak, flat iron steak, hanger steak, sirloin and flank.

Grilling time will depend on the type of steak cut, its thickness and overall size. Use a food thermometer to read the temperature.

At 120 to 125°F steak is rare
At 130 to 140°F steak is medium-rare
At 145°F steak is medium

Nutritional information is not precise - it can change based on the type of steak. The beer marinade is not considered because it is not consumed per se, it simply flavors the steak.

Nutrition